|Stock||1 Cup (16 tbs)|
|Lamb shanks||2 (About 3 Pounds)|
|Water||7 Cup (112 tbs)|
|Onion||1 (Studded 4 Cloves)|
|Carrots||2 , peeled and chopped|
|Stalk celery||1 , chopped|
|Leeks||2 , cleaned and sliced|
|Onion||1 Medium, chopped|
|Turnips||2 , peeled and diced|
|Carrots||3 Medium, peeled and sliced|
|Celery stalks||2 , chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme||1 Teaspoon, crumbled|
|Barley||1⁄4 Cup (4 tbs), drained, soaked overnight in water to cover|
The day before serving, place lamb in shallow roasting pan; roast at 400Â°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.
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; add 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 barley is tender.