Braised Lamb Shanks with Pearl Barley and Root Vegetables

Slow-braised lamb shanks cooked with pearl barley, root vegetables, and herbs in a rich gravy for a hearty meal.

Healthy Dinner Lamb Slow Cooked Root Vegetables Barley

Estimated Nutrition

Calories

637.1

kcal / serving

2548.2 kcal total

Carbs

29.7g

per serving

118.6 g total

Fat

35.5g

per serving

142.1 g total

Protein

49.6g

per serving

198.4 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

tbsp

Pearl Barley

Liquids

300

Lamb Stock

can substitute with water

Meat

piece

Lamb Shank

trimmed of any excess fat

NutsSeeds

sprig

Thyme

fresh

0.5

tsp

Thyme

dried

sprig

Parsley

fresh

tsp

Salt

Black Pepper

freshly ground, to taste

tbsp

Flat leaf Parsley

blanched and refreshed in cold water

OilsFats

tbsp

Vegetable Oil

Vegetables

150

Carrot

roughly chopped

piece

Leek

cut into eight equal pieces

piece

Potato

peeled and quartered

piece

Onion

quartered

Method

Fry the lamb shanks in oil over high heat until golden-brown on all sides.

Place lamb, barley, 300ml stock, herbs, and salt into a casserole and cook covered for 1.5 hours.

Preheat the oven to 160°C.

Add carrots, leek, potatoes, and onions to the dish and cook covered for another hour.

Check if the lamb is moist and almost falling off the bone.

Rest the lamb shanks on a warmed platter covered with foil.

Simmer the cooking liquid on the stove, adding water if necessary to make a gravy.

Stir in blanched parsley and adjust seasoning with salt and pepper.

Serve the lamb shanks on top of the braised vegetables and gravy.