Recipe - Lamb Shanks Wbarley Rosemary Vegetables And Chick Peas

6 Lamb shanks, trimmed
(Three fourths pound ea)
sawed into 3 pieces each
Salt and pepper to taste
2 To 3 garlic clove(s)
minced (2 tsp)
1 tablespoon Fresh rosemary or
One half teaspoon Dried rosemary
One half cup Whole pearled or
whole hulled barley
washed well
1 md Onion(s), coarsely chopped
2 Stalks celery, quartered
1 One half cup Water
1 md Potato, peeled
cut in 1 1/2" chunks
2 small Turnips
peeled and quartered
4 small To 5 carrots, quartered
2 small Yams or sweet potatoes
peeled
cut in 1 1/2" chunks
One fourth pound Green beans, trimmed
cut in half diagonally
2/3 cup Cooked or canned
chickpeas
rinsed and drained
One half pound Green peas, shelled or
10 One half ounce Pkg frozen peas, thawed
Juice of One half lemon
1 teaspoon Lemon peel, minced
2 tablespoon Parsley, minced

Put the pieces of lamb in a large, heavy 7qt. Dutch oven. Sprinkle with
salt and pepper and add the garlic, rosemary, barley, onions, celery and
water. Bring to a boil over mediumhigh heat, lower heat and simmer,
covered for 1 hour.

Add the potatoes, turnips, carrots, and yams, and cook for 20 minutes more.
Add the green beans and chickpeas and cook for 10 minutes. Add the peas
and cook for 5 minutes more. Remove from heat and stir in lemon juice and
lemon peel. Taste for seasoning, and transfer to a warmed serving dish.
Sprinkle with parsley and serve.