Inexpensive mutton neck bones make a rich enriched with turnip, carrot, onion, and barley. Mutton is simply older lamb. If you do not have access to mutton, you can easily substitute lamb. Barley is my favorite grain, and it adds a bit of thickening power to the broth as well.
- 2 pounds meaty mutton neckbones (chopped into 1- to 2-inch pieces; or meaty lamb bones)
- 2 teaspoons kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 teaspoon vegetable oil (or olive oil)
- 2 cloves garlic (whole)
- 2 quarts cold water
- 2 small turnips (diced)
- 2 carrots (diced)
- 1 onion (diced)
- 1/4 cup barley
- Garnish: chopped fresh mint
Sprinkle mutton with salt and pepper.
Heat oil in a Dutch oven.
Sear mutton or lamb.
Cover meat with water, and add whole garlic cloves.
Bring slowly to a boil, lower heat, and simmer for 1 hour uncovered.
Skim off and discard any scum that rises to the top.
Add turnips, carrots, onion, and barley to the pot.
Continue to simmer until vegetables and barley are tender.
Taste and add extra salt and pepper if necessary.
Sprinkle with fresh chopped mint to serve.