Slow Cooked Lamb Shanks with Pearl Barley

Name: Slow Cooked Lamb Shanks with Pearl Barley
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 4
Cuisine: European
Ingredients: 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

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

serves
4 people

Ingredients

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

Method

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.
Preheat the oven to 170°C, 150°C, Fan, Gas Mark 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.
Return the lamb shanks to the dish, cover and transfer to the oven and cook for 2 hours.
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.
Serve with herb mash.