Product Recipes
- 2 large lamb shanks
- 5 quarts of water
- 2 packages lima bean and barley soup mix
- 2 large onions
- 2 bay leaves
- 1 large turnip (or 2 medium)
- 2 medium parsnips
- 1 large sweet potato
- 1 bag carrots
- 4 ribs celery
- 1 package fresh mushrooms
- sea salt
- white pepper
To five quarts of water, add lamb shanks and 2 bay leaves. Partially cover and cook one hour after water boils. Add 2 large onions (whole), the lima bean and barley soup mix, turnips, parsnip, sweet potato cut in small pieces, and chopped celery (in 1/2 in chunks). Cook another half hour, add carrots cut in slices, and cleaned mushrooms cut in pieces. Add seasoning packets from lima bean and barley soup mix. Cook until all vegetables are done and lamb is tender.
Salt and pepper to taste. When cool remove lamb from bone and cut into small cubes and put back in soup. Enjoy on cold winter evenings.
