Recipe - Lamb Shanks With Creamy Barley

LAMB SHANKS
4 Lamb shanks; rinsed & patted
dry
Seasoned salt & pepper to
taste
One half tablespoon Olive oil or olive oil spray
2 cup Beef or chicken bouillon
1 teaspoon Dried rosemary
One half teaspoon Dried thyme
2 Cloves garlic; minced, up to
3
4 tablespoon White wine
1 tablespoon Olive oil
1 cup Thickly cut or sliced up carrots
1 md Onion; chopped, (1 cup)
2 cup Thickly cut or sliced up parsnips
One half pound Large mushrooms; thickly
cut or sliced up

CREAMY BARLEY
2/3 cup Pearl barley
4 cup Chicken brother
2 tablespoon Margarine
Garlic salt to taste
White pepper to taste
1 tablespoon Minced parsley

Lamb: Season lamb shanks with seasoned salt and pepper on all sides. Heat
oil or use spray in large, heavy skillet. Place lamb in skillet and brown
on all sides over moderate heat. Remove shanks to a 7" x 11" baking pan.

Pour fat from skillet. Combine bouillon, rosemary, thyme, garlic and white
wine; deglaze skillet, stirring til mixture comes tgo a boil. Boil for 2
minutes and pour over lamb shanks. Cover pan tightly with foil. Bake in 350
oven for 2 hours. Meanwhile, in the same skilletg, heat 1 tablespoon olive
oil and saute carrots, onions, parsnips & mushrooms. Season lightly with
salt & pepper. cook for 5 or 6 minutes, stirring occasionally. Add to lamb
shanks and continue cooking, covered, for 30 minutes. Remove foil and bake
another 10 minutes. Serve with

CREAMY BARLEY: In 2 quart saucepan, combine barley and stock. Bring to a
boil; then turn heat down & simmer, covered, for 40 to 45 minutes. Stir
occasionally. Add margarine, seasonings to taste and parsley.

NOTE: This recipe comes from a lovely new cookbook I bought at a Purim
carnival. Called MAMA COOKS CARLIFORNIA STYLE (New Twists on Jewish
Classics) it can be bought from the Jewish Home for the Aging, 7150 Tampa
Ave, Reseda CA 91335 (phone: 818774336 or FAX 8183420881), Cost is
$23.95 plus tax and shipping and it all goes to a good cause. No, I'm not
getting a kickback...but what a nice organization to support.
Posted to JEWISHFOOD digest by Barbara BKLEIN@SoCA.com on Apr 20, 1998