| 6 | | Lamb shanks, trimmed (3/4 lb ea) sawed into 3 pieces each |
| | Salt and pepper to taste |
| 2 | | To 3 garlic clove(s) minced (2 tsp) |
| 1 | tb | Fresh rosemary or |
| 1/2 | ts | Dried rosemary |
| 1/2 | c | Whole pearled or whole hulled barley washed well |
| 1 | md | Onion(s), coarsely chopped |
| 2 | | Stalks celery, quartered |
| 1 1/2 | c | Water |
| 1 | md | Potato, peeled cut in 1 1/2" chunks |
| 2 | sm | Turnips peeled and quartered |
| 4 | sm | To 5 carrots, quartered |
| 2 | sm | Yams or sweet potatoes peeled cut in 1 1/2" chunks |
| 1/4 | lb | Green beans, trimmed cut in half diagonally |
| 2/3 | c | Cooked or canned chick-peas rinsed and drained |
| 1/2 | lb | Green peas, shelled or |
| 10 1/2 | oz | Pkg frozen peas, thawed |
| | Juice of 1/2 lemon |
| 1 | ts | Lemon peel, minced |
| 2 | tb | Parsley, minced |
