Friday 21 July 2017

Lamb shanks with potatoes and pearl barley

LAMB
SHANKS WITH
POTATOES AND
PEARL BARLEY
LAMB SHANKS WITH POTATOES AND PEARL BARLEY

Rachel Allen

Serves four

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/¾in chunks

1 tsp caster sugar

4 tbsps pearl barley (about 100g/3½oz)

500ml/18fl oz chicken stock

About 1.3kg/3lb floury potatoes, peeled and quartered

Large casserole dish or ovenproof saucepan with a lid

Method

Preheat the oven to 150°C/300°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.

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