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

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.