Uncooked lamb shoulder
½ pound(s), lean, boneless, trimmed of all visible fat and cut into 3⁄4-inch chunks
2 medium, chopped
Reduced-sodium chicken broth
Uncooked pearl barley
¾ cup(s), pearl
3 medium, diced
1 cup(s), or rutabaga
Uncooked string beans
½ pound(s), fresh, trimmed and cut into 1⁄2-inch pieces
½ pound(s), fresh, sliced
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides, 7–8 minutes. Transfer the lamb to a plate and set aside.
- Add the onions to the same Dutch oven and cook, stirring occasionally, until golden, 7–10 minutes. Add the broth, barley, carrots, turnip, bay leaves, salt, pepper, and the browned lamb; bring to a boil. Reduce the heat and simmer, covered, until the lamb and barley are tender, about 45 minutes. Discard the bay leaves.
- Add the green beans and mushrooms to the pot; return to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, 5–6 minutes. Yields 2 1/4 cups per serving.