http://www.nytimes.com/2009/02/25/dining/251srex.html
Made this for dinner last night. Yum Yum. And it was a big hit with the mrs. and little one too. I opted for the lamb neck bones because that is what the wife bought at the grocery store. Having been Vietnamese in a past life I used a fair amount of fish sauce to add flavor and threw in some blanched collard greens at the end for some greenery. Definitely going to make this one again. I don't know if it's the lima beans or the barley, but the soup was very creamy and hearty. I would like to try it with beef shanks too to see the taste difference.
