Slow Cooked Lamb Shanks with Pearl Barley Slow Cooked Lamb Shanks with Pearl Barley

Slow Cooked Lamb Shanks with Pearl Barley

This delicious stew made with lamb shanks and pearl barley comforting on the tastebuds too,  For mininmal fuss there is a recipe using a slow cooker too.

prep time
10 mins

cook time
2 hours 30 minutes

4 people


  • 4 lean lamb shanks
  • 2 tablespoons rapeseed or olive oil
  • 1 onion, peeled and sliced
  • 500g baby carrots, tops removed or 4 medium carrots, peeled and roughly sliced
  • 2 garlic cloves, peeled and chopped
  • 2 large sprigs fresh rosemary leaves, roughly chopped
  • 2 bay leaves
  • 1 x 568ml bottle sweet cider
  • 600ml good, hot lamb stock
  • 150g pearl barley
  • 1 tablespoon runny honey
  • 280g marrow (deseeded) or courgettes, roughly chopped


  1. Heat the oil in a large flame/heatproof casserole dish with a lid, season the lamb and cook for 2-3 minutes until the lamb are brown all over.  Remove and set aside.

  2. Preheat the oven to 170°C, 150°C, Fan, Gas Mark 3.

  3. In the same pan add the onion, carrots, garlic and herbs.  Cook gently for a few minutes until lightly coloured.  Add the cider, stock, barley and honey.

  4. Return the lamb shanks to the dish, cover and transfer to the oven and cook for 2 hours.

  5. Remove from the oven and add the marrow or courgettes.  Stir gently, cover and return to the oven and continue to cook for a further 30 minutes.

  6. Serve with herb mash.


This recipe works well on the hob too. A slow cooker version is available.