Cottage Broth



INGREDIENTS:

stock:

2 Lamb shanks (about 3 lbs)

7 c ;water

1 onion studded with 4 cloves

2 Bay leaves

2 ts salt

4 Peppercorns

2 carrots; peeled and chopped

1 Stalk celery; chopped

soup:

3 tb butter or margarine

2 leeks; cleaned, sliced

1 md onion; chopped

2 Turnips; peeled and diced

3 md carrots; peeled and sliced

2 Stalks celery; chopped

1/4 c  Parsley; chopped

1 ts Dried thyme; crumbled

1/4 c  Barley; soak overnight in water to cover,
drained

DIRECTIONS:

1. The day before serving, place lamb in shallow roasting
pan; roast at 400 degrees F. until well-browned (20 to
30 minutes).  Place lamb and remaining stock ingredients
in Dutch oven or heavy kettle; bring to boil. Cover;
reduce heat to low.  Simmer 2-1/2 to 3 hours, until meat
is very tender; remove meat from broth.  Strain stock;
discard vegetables. Refrigerate stock overnight.  Remove
lamb from shanks; dice. Reserve for soup.
  
2. The following day, melt butter or margarine in large
Dutch oven.  Add vegetables, except parsley; cook over
moderate heat, stirring occasionally, until tender.
Remove fat from soup stock and add stock to vegetables.
Add parsley, thyme, barley, and reserved lamb; mix well.
Bring to boil; cover. Reduce heat to low; cook 1 to
1-1/4 hours, until barely tender.



Cottage Broth