1 lamb shank
1 lg. can tomato juice
1 qt. water
1 lg. onion
Salt to taste
1 c. barley

In a large kettle, simmer lamb shank in water. Add tomato juice and chopped onion seasoning. Let cook until lamb falls off bone. Add barley and cook until soft. A couple of hours. Remove bone before serving.

NOTE: This soup is handed down from my mother-in-law. Used to help people to recuperate from illness.