INGREDIENTS

• 1/2 cup pearl barley, soaked overnight
  
• 2 lb lamb shanks or similar, with bones
  
• 2 yellow onions
  
• 1 cup diced carrots
  
• 1 cup turnips or rutabagas
  
• 1 cup parsnips
  
• 1 cup celery
  
• 1 teaspoon salt (or to taste)
  
• 1/2 teaspoon black pepper (or to taste)
• 1 teaspoon black peppercorns
  
• bay leaf
• 10 cups cold water
  

INSTRUCTIONS

• Soak the barley overnight, in the refrigerator.  Make sure it has at least 2 inches of water above it.
  
• Quarter one of the onions.
• Place the quartered onion, lamb, and peppercorns into a large pot, and cover them with the water.  Bring slowly to a boil, then to a low simmer.
• Cover the pot and simmer for 2 hours, stirring occasionally.  If a layer of persistent foam develops, skim it off as needed.
• Remove as much meat as possible from the bone(s), break or cut into 1/2-inch long pieces, and return to the pot
  
•  Drain the barley.  Add it and all the other ingredients to the pot.
• Bring the pot to a boil, then a low simmer.
• Cover the pot and simmer for another 60-90 minutes, stirring occasionally, until barley and carrots are tender.