Recipe - Dilled Lamb And Barley Soup

2/3 cup Pearl barley
2 tablespoon Butter
3 pound Lamb shanks (about 4
Shanks)
2 Onions finely chopped
2 Cloves garlic minced
2 Celery stalks thinly
Sliced
2 Carrots 1/8inch slices
6 cup Water
One fourth cup Chopped parsley
2 teaspoon Salt
1 Bay leaf
1/8 teaspoon White pepper
1 teaspoon Dill
Sour cream for garnish

1. Soak barley in water to cover. Meanwhile, heat butter over medium heat
in a large, deep pot or Dutch oven. Brown lamb shanks in butter on all
sides. Mix in onions, garlic, celery, and carrots, then add the 6 cups
water, parsley, salt, bay leaf, pepper, and dill. Bring to a boil, cover,
and simmer slowly until lamb is very tender (2One half to 3 hours).

2. Remove lamb shanks from soup. Take meat off bones; discard bones, fat,
and skin. Return meat in chunks to soup. Discard bay leaf. (At this point,
you may chill soup and let barley stand overnight, then skim off fat from
soup.)

3. Drain soaked barley and add it to the soup. Bring soup to a boil again;
cook, covered, until barley is tender (45 minutes to 1 hour). Season with
additional salt, if desired. Spoon sour cream over each serving.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip