Yield: 12 servings. 2 Tbsp. olive oil 1 American Lamb leg bone 4 garlic cloves, peeled, sliced thin 1 cup pearled barley ½ gallon broth or stock 1 lb. American Lamb leg meat, roasted, shredded 6 shallots, sliced 1 cup baby carrots, sliced ¼-inch 1 cup celery, diced medium 1 cup Roma tomatoes, peeled, seeded, diced medium 1 cup crimini mushrooms, sliced to taste, sea or kosher salt and fresh ground pepper ¼ cup basil, mint, parsley, oregano, finely chopped In a heavy-bottomed ...
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