Ingredients
1 lamb shank (about 1 pound)2 teaspoons canola oil4 cups water2 cans (14-1/2 ounces each) reduced-sodium beef broth2 whole cloves1 medium onion, halved1 medium carrot, halved1 celery rib, halved1 bay leaf1/4 cup minced fresh parsley1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme1/4 teaspoon whole peppercornsSOUP:1/3 cup medium pearl barley1-1/2 cups julienned peeled turnips (1-inch pieces)1 cup coarsely chopped carrots1 medium leek (white portion only), thinly sliced1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender.
Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings.
Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes.
Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.
