Braised lamb stew with barley and vegetables

all details

This braise is basically an old style lamb stew with a little hint of spice and a handful of barley for texture. It is my go-to dish when I don't have much time and need to throw something together.

Karen Martini's braised lamb stew with barley and vegetables.
Karen Martini's braised lamb stew with barley and vegetables. Photo: Marina Oliphant

Ingredients

1kg lamb shoulder, with some fat left on and cut in large dice (about 4 cm)

salt flakes

freshly ground black pepper

2 large brown onions, peeled and sliced in thick rounds

6 cloves garlic, smashed, skin on

2 fresh bay leaves

5 sprigs thyme

5 allspice berries, ground   

2 medium carrots, peeled and quartered

3 stalks celery, sliced thickly

2 parsnips, peeled, cored and cut in chunks

450ml dry white wine

500ml chicken stock

50g barley

Method

1. Preheat the oven to 170C fan-forced or 190C conventional.

2. In a large heavy pot over high heat, brown the pieces of lamb in their own fat (add some olive oil if necessary) in batches so as not to crowd the pan, and make sure you get good deep colour on the meat. Season generously and set aside.

3. Add the onion, garlic, bay leaves, thyme and allspice (and oil if needed) and cook for four minutes. Add the carrots, celery and parsnips and cook for 10 minutes.

4. Add the meat back to the pot with the wine and reduce by half, then add the chicken stock. Bring to a simmer, add the barley, then cover and cook in the oven for one-and-a-half hours. Remove the lid for the last half hour of cooking.

5. Remove from the oven and adjust the seasoning if necessary. You can reduce the sauce if you like (before correcting the seasoning). Serve as is, or toss in some blanched winter greens for a complete meal.

Tip Shoulder is great for braises, but try to buy it in one piece if you can so you can cut large dice. This will allow you to caramelise the outside but also end up with tender, rich meat.

Drink Cabernet franc

Serves 4-6


Styling Andrea Geisler
Textured linen Manon

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  • Main Ingredients - Lamb, Onion/Leek, Carrot
  • Course - Dinner, Main-course
  • Occasion - Family meals

5 reviews so far

  • Rating: 5 out of 5 stars

    This recipe is amazing, cooked it for 15 people on Saturday night and nothing was left on anyone's plate - including children. Loved it!

    Commenter
    LittleLush
    Location
    Date and time
    June 11, 2013, 2:25PM
  • Rating: 4.5 out of 5 stars

    Flavors and textures were amazing. My kids who apparently hate parsnip hoovered it up. Will definitely be on my Sunday winter recipe list.

    Commenter
    Sonwaa
    Location
    Date and time
    June 16, 2013, 7:30PM
  • Rating: 4 out of 5 stars

    This is indeed a delicious dish which is not difficult to prepare. The family loved it and I had some crusty bread on hand to soak up the pan juices. So pleased with this recipe that I am distributing it amongst friends! Thank you, Karen.

    Commenter
    Sue C
    Location
    Melbourne
    Date and time
    June 24, 2013, 1:03PM
  • Rating: 4 out of 5 stars

    This is pretty good. I used lamb chump chops and cut them in half. I dusted the lamb in seasoned flour and then followed the recipe up until putting it in the oven, as I put it in the slow cooker instead. Came up a treat. I served it with mashed potato, steamed beans and broccoli, and a green salad. My greedy guts husband went back for seconds and thirds. It's hearty and delicious. Will definitely be making this again.

    Commenter
    Charlotte
    Location
    Melbourne
    Date and time
    May 30, 2014, 7:05PM
  • Rating: 4 out of 5 stars

    I really like this recipe as well. It is easy to prepare and you just wack it all in the oven and let the flavours coalesce. It's nice to use a grain like barley as well, it gives a delicious texture.

    Commenter
    Isabella Bird
    Location
    Date and time
    July 28, 2014, 11:57AM

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