Lamb shanks with potatoes and pearl barley
Published 06/11/2011 | 06:00
Preparation time: 10-15 minutes
Cooking time: Three hours and 45 minutes
You will need
2 tbsps olive oil
4 lamb shanks
Salt and freshly ground black pepper
4 red onions, each peeled and cut into 6 wedges
4 cloves of garlic, peeled and finely chopped
4 tomatoes, cut into 2cm/Â¾in chunks
1 tsp caster sugar
4 tbsps pearl barley (about 100g/3Â½oz)
500ml/18fl oz chicken stock
About 1.3kg/3lb floury potatoes, peeled and quartered
Large casserole dish or ovenproof saucepan with a lid
Preheat the oven to 150Â°C/300Â°F/ Gas Mark 2. Pour the olive oil into a casserole dish or saucepan on a medium-high heat and season the lamb shanks with salt and pepper.
When the oil is hot, add the shanks and cook for about four minutes on each side, or until they begin to brown.
Add all the remaining ingredients apart from the potatoes. Bring to the boil, then cover and place in the oven for two-and-a-half hours.
Add the potatoes, cover again and return to the oven for a further 50-60 minutes, or until the potatoes are cooked and the lamb shanks meltingly tender.