MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lamb Shank Borscht
 Categories: Meats
      Yield: 6 servings

      6    Lamb shanks, with bones
           -whole or cracked
      1 lg Can (47 oz.) or 6 cups
           -regular-
           -strength chicken broth
  1 1/2 c  Water
      1    Bay leaf
      6    Whole black peppers
      1 t  Salt
      1 sm Green pepper, seeded and
           -diced
      3    Medium-size carrots, diced
      1    Medium-size onion, finely
           -chopped
      4 sm Beets, diced
      4 c  Finely shredded cabbage
      1    Samll potato, diced
      2 T  Lemon juice
           -Lemon wedges (optional)
           -Sour cream sprinkled with
           -Dill
           -weed (optional)

  Put lamb shanks, chicken broth, water, bay leaf, black pepper, and
  salt in a large kettle. Cover and simmer until lamb is tender, about
  2 hours. (At this point you can, if you wish, cool, cover, and
  refridgerate soup.) Skim or lift off fat and discard. Strain broth
  and discard black pepper and bay leaf. Return shanks (or just the
  meat) to the stock, add green pepper, carrots, onion, beets, cabbage,
  and potato; bring to a boil and then simmer 15 to 20 minutes or until
  vegetables are tender. Remove from heat; stir in lemon juice. Ladle
  lamb, vegetables, and broth into bowls. Garnish each serving with a
  lemon wedge and dollop of dill-seasoned sour cream, if you wish.
  Makes 6 servings.

  Happy Cooking! Spunky :-)

  From: Spunky #108 @2910 2             Date: 06-24-46

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