[Aliska]

I made that by altering slightly a recipe I found on the web and what I remember of my mom's. Used beef shanks with marrow bones, two, browned well first. And used longer-cooking barley. It was so good, the new beef stock helps flavor, huge batch, finicky eater grandson loved it especially the meat we broke with our soup spoons (I left it in big chunks how it cooked rather than cutting it up like I usually do).

I thought about buying some lamb with some bone and trying to make some like Campbell's used to sell, think it was called Stock Pot, got extremely $$$. It had mutton flavor, barley, onions, carrot, probably some celery, think no potatoes, didn't put in mine either. Very thick when you opened the can. I loved the stuff, was just a teen when I first tried it.

[mylife]

Got to have soup bones.
Mom says she does not brown the beef.

That kinda took me by surprise

[mylife]

Brother,makes great Spring Lamb Stew.