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Braised Shank Of Lamb with Barley Broth

4 Shanks of lamb; (off leg) weighing 8-10oz each

Stock And Cooking Liquor
1 Head garlic; halved
500 ml Lamb stock
200 ml Water
2 Onions; chopped
1 Leek
4 Tomatoes
150 ml Red wine
1 Sprig thyme
12 oz Pearl barley
150 ml Cooking port
Butchers string
Chopped coriander; to garnish

Caramelised Onions
2 Onions; peeled and sliced thinly
100 ml Red wine vinegar
150 ml Red wine
4 oz Caster sugar

Tie each shank securely with the string and season well. Bring the stock contents to the boil in a deep saucepan and drop in the shanks. Immediately reduce heat to simmer and cover with a lid, cook on a low heat for 2 hours.

After 2 hours check shanks (the meat will be loose by the bone if cooked) and remove enough of the stock to cover the pearl barley. Bring the barley to the boil until just tender and season to taste. Remove more stock, approximately 300ml and boil (reduce) with the port until it thickens a little and reduces to approximately half the original level.

Meanwhile, keep the shanks in the remaining stock warming, but not on the heat.

Check sauce and pearl barley is alright, remove shanks and remove string. Put barley on a plate with a little mashed potato (garlic mash) to hold it. Put barley into a sauce and pour over the lamb, finish with chopped coriander sprinkled over.

Onions: Bring the vinegar, red wine and sugar to the boil, drop in the onions and cook for 30 minutes until the onions have completely absorbed the liquid - taste and serve.

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