Cottage Broth

Directions

The day before serving, place lamb in shallow roasting pan; roast at 400℉ (200℃). 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 2½ 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.

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 1¼ hours, until barely tender.