1 1/2 pounds lamb shank
1 1/2 pounds braunschweiger
1/2 pound Swedish onion, chopped
5 cloves garlic, minced
1 cup chopped green onions
2 cups barley
1 1/2 cups water (optional)
1 (5 ounce) can tomato paste
1 (14 ounce) can tomato juice concentrate
1 tablespoon dried sage
3 tablespoons dried basil
1 1/3 cups barley malt
1 1/3 cups water
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
Place shank in a large pot filled with enough water to cover. Bring to a boil, stirring frequently, and boil for 1 minute. Remove from heat. Stir in the braunschweiger and cook for 5 minutes, or until thickened.
Add the carrots, onions, garlic, green onions, barley, 1 1 1/2 cups water, tomato paste, tomato juice concentrate, sage, basil, barley malt, 1/3 cup water, olive oil and chicken broth. Seal mixture and stir in barley.
Bring a large pot of water to a boil. Add shank and heat to a boil. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
Remove shank from heat and let cool. Add barley malt and barley malt to soup and stir, stirring well, until barley is dissolved.
Return shank to heat and add enough water to cover. Simmer for 10 minutes, stirring occasionally. Reduce heat and add wine while stirring. Bring to a boil, stirring occasionally, then reduce heat to medium-low.
Return shank to heat and add water to cover. Simmer until barley is dissolved. Remove from heat and stir in wine. Return shank to pot. Bring to a boil and heat through. Stir in mustard. Spoon mixture into covered pot. Stir in spaghetti sauce and freshly grated Parmesan cheese. Serve at room temperature or chill overnight, although refrigeration is preferred.