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| 6 | Lamb shanks, trimmed (3/4 lb ea) sawed into 3 pieces each |
| | salt |
| | pepper |
| 2 | To 3 garlic clove(s) minced (2 tsp) |
| 1 Esslöffel | Fresh rosemary or |
| 1/2 Teelöffel | rosemary dried |
| 1/2 Tasse | Whole pearled or whole hulled barley washed well |
| 1 mittel | Onions coarsely chopped |
| 2 | Stalks celery, quartered |
| 1 1/2 Tasse | water |
| 1 mittel | Potato, peeled cut in 1 1/2" chunks |
| 2 klein | Turnips peeled and quartered |
| 4 klein | To 5 carrots, quartered |
| 2 klein | Yams or sweet potatoes peeled cut in 1 1/2" chunks |
| 1/4 x ca. 450 g | Green beans, trimmed cut in half diagonally |
| 2/3 Tasse | Cooked or canned chick-peas rinsed and drained |
| 1/2 x ca. 450 g | Green peas, shelled or |
| 10 1/2 x ca. 30 g | Pkg frozen peas, thawed |
| | lemonjuice of 1/2 lemon |
| 1 Teelöffel | Lemon peel minced |
| 2 Esslöffel | Parsley minced |
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Put the pieces of lamb in a large, heavy 7-qt. Dutch oven. Sprinkle with salt and pepper and add the garlic, rosemary, barley, onions, celery and water. Bring to a boil over medium-high 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 chick-peas 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.
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