Recipe: Lamb Shank and Pearl Barley Broth
2 March 2016
Check out Philleigh Way Cookery School's Recipe of the month! Lamb Shank and Pearl Barley Broth!
What's nicer on a wet and wintry day than a warming casserole.
Why not try this easy recipe to keep the winter blues at bay!
- 2 lamb shanks
- 2 medium white onions (diced)
- 3 cloves garlic (minced)
- 2 sticks celery (roughly chopped)
- 2 carrots (peeled and roughly chopped)
- 2 parsnips (peeled and roughly chopped)
- ¼ celeriac (peeled and chopped)
- 1 leek (sliced)
- 2 maris piper potatoes (peeled and diced)
- 125g pearl barley (rinsed)
- 1 litre water
- Glass of white wine
- Sprig rosemary (leaves finely chopped)
- 6 leaves mint
- 2 tbsp. chopped curly parsley
In a casserole dish seal the lamb shanks in a little oil until coloured all over then remove and set to one side.
Add a little more oil if necessary to the casserole dish then sweat the onions, rosemary, celery and garlic for a few minutes until soft.
Add the carrots, parsnips, leeks and celeriac and cook for a few more minutes until they start to brown.
Add the potato followed by the wine and reduce. Add the water and pearl barley and bring to the boil. When up to the boil, place the shanks back in, put the lid on and cook at 150 degrees centigrade for 1 ½/2 hours.
When cooked (the meat should be falling off the bone) take the shanks out, pick the meat off and place this back into the broth.
Season and serve in bowls finished with the parsley and mint