Ingredients:

4 Lamb shanks

1 tablespoon salt

1/2 teaspoon ground black pepper

1 1/2 cups chopped onion

1/2 cup barley

1 bunch green onions, chopped

2 cups thinly sliced celery

4 carrots, thinly sliced or diced

1 to 2 cups diced rutabaga

Preparation:

Place lamb shanks into a large stock pot or kettle. Add water to cover.

Add salt, pepper, and onions. Bring to a boil; skim off foam. Cover tightly; simmer for 2 hours.

Remove lamb shanks; chop good meat and return to pot.

Add remaining ingredients to the broth and simmer for 30 minutes, or until barley and vegetables are tender. Season to taste with salt and pepper.