Lamb and Barley Hot Pot

Succulent lamb shanks slow-cooked with root vegetables, pearl barley, and aromatic herbs in a rich chicken stock base.

Healthy Dinner Lamb Stew Slow Cook

Estimated Nutrition

Calories

802.1

kcal / serving

4812.5 kcal total

Carbs

43.5g

per serving

261.2 g total

Fat

40.4g

per serving

242.4 g total

Protein

57.6g

per serving

345.8 g total

Cook Time

180

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

null

tbsp

Mint Jelly

to taste

GrainsCereals

250

Pearl Barley

null

Liquids

1.5

Chicken Stock

null

Meat

piece

Lamb Shank

null

NutsSeeds

to taste

Salt

null

to taste

Black Pepper

freshly ground

clove

Garlic

peeled and roughly chopped

tbsp

Rosemary

finely chopped fresh

piece

Bay Leaf

null

sprig

Thyme

finely chopped fresh

tbsp

Parsley

roughly chopped fresh flatleaf

OilsFats

Olive Oil

null

Vegetables

piece

Onion

peeled and roughly chopped

piece

Carrot

peeled and roughly chopped

0.5

piece

Swede

peeled and cut into small chunks

0.5

piece

Turnip

alternative to swede, peeled and cut into small chunks

Method

Preheat the oven to 150°C.

Remove lamb and sauté onions, carrots, swede, and garlic until browned.

Stir in herbs, tomato purée, and pearl barley, then add chicken stock and simmer.

Cover and bake in the oven for at least 3 hours until the meat is very tender.

Stir in mint jelly and parsley, adjust seasoning, and serve.

Season lamb shanks with salt and pepper then sear in a hot casserole with oil until golden-brown.