Lamb and Barley Stew - America's Table

Ingredients

• 6 pieces lamb shank on the bone, or butterflied leg of lamb if lamb shank is not available, 3 pounds
• ¾ cup barley (rinsed)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 leek, thinly sliced
• 1 bay leaf
• 1 tablespoon salt
• ½ teaspoon freshly ground pepper
• 6 cups water
• ½ cup dried split green peas (soaked in water for one hour)
• 2 medium carrots, cubed to ¼ inch size
• 2 medium red bliss potatoes, cubed to ¼ inch size