Lamb Shank with Pearl Barley and Braised Spring Vegetables
Lamb shank is a great cut for slow cooking, with bags of flavour and a melt in the mouth texture.
Prep Time: 30 mins
Cooking Time: 2 hours 30 mins
- 750ml Boiling water
- 25g Bisto Vegetable Bouillon
- 30g Vegetable oil
- 10 Lamb shanks
- 100g Pearl barley
- 2 Sprigs of fresh thyme
- 2 Sprigs of fresh rosemary
- 375g Carrots, roughly chopped
- 5 Baby leeks, chopped into 2cm pieces
- 375g Onions, quartered
- 75g Bisto Gravy Granules (or enough to thicken)
- Black pepper to season
- Preheat the oven to 160°C. Mix the bouillon and water, then place to one side.
- Heat the oil in a frying pan; add the lamb shanks, turning occasionally, until golden-brown on all sides.
- Place the lamb shanks into a large casserole or ovenproof dish with a lid and add the barley, bouillon and herbs.
- Cover and cook in the oven for 1½ hours.
- Remove from the oven, add the vegetables and a little more water if needed, then return it to the oven for another hour.
- Check that the lamb is moist and almost falling off the bone. If you think that it’s not quite ready, return to the oven for another 15 minutes and check again.
- Remove lamb shanks and keep warm.
- Place the casserole dish on the stove and bring the liquid and vegetables to the boil, then stir in enough gravy granules until the sauce just starts to thicken.
- Adjust the seasoning with a little black pepper.
Serve the lamb with a creamy mash potato and the Bisto Gravy.