Slow-cooked lamb shanks with barley

Name: Slow-cooked lamb shanks with barley
Cook time: 2 h 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 2 tsp canola oil; 4 lean lamb shanks; 2 red onions, sliced; 10 garlic cloves, peeled; 400 g (14 oz) can chopped tomatoes; 125 ml (4 fl oz/½ cup) dry white wine; 1 bay leaf; 1 tsp grated lemon zest; 1 large red capsicum (pepper), chopped; 325 g (11½ oz/1½ cups) pearl barley; 3 tbs chopped parsley

October 2, 2012

easyTime:2 hours +Serves:4

This is a perfect meal for cold winter weekends. The lamb shanks in this hearty dish are slowly cooked until they are tender. The fibre-rich barley will keep you going for hours.

Ingredients

2 tsp canola oil
4 lean lamb shanks
2 red onions, sliced
10 garlic cloves, peeled
400 g (14 oz) can chopped tomatoes
125 ml (4 fl oz/½ cup) dry white wine
1 bay leaf
1 tsp grated lemon zest
1 large red capsicum (pepper), chopped
325 g (11½ oz/1½ cups) pearl barley
3 tbs chopped parsley

Method

Step 1
Preheat the oven to 170°C (325°F/Gas 3). Heat the oil in a large flameproof casserole dish, add the shanks in batches and cook over high heat until browned on all sides. Remove the lamb to a side plate.
Step 2
Add the onion and garlic to the dish and cook until softened. Return all the lamb to the casserole dish. Add the tomato, wine, bay leaf, lemon zest, capsicum and 125 ml (4 fl oz/½ cup) water and bring to the boil. Cover the dish and cook in the oven for 2–3 hours, or until the meat is tender and falling off the bone and the sauce has thickened.
Step 3
Meanwhile, wash the barley, then drain well. Put it in a large saucepan with 1.25 litres (44 fl oz/5 cups) water. Bring to the boil, then simmer for 30 minutes, or until soft. Drain.
Step 4
Season the shanks with salt and freshly ground black pepper to taste. Sprinkle the parsley over the top before serving. Serve with the barley and a salad.

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