Lamb and barley hot pot
Inspired by the Hairy Bikers
This is a hearty meal, and a great winter warmer. There is something fantastic about the combination of pearl barley and lamb which makes this dish quite delicious. It’s super easy to make, but does take some time to cook. Works great as a Sunday evening meal.
3 hours 25 minutes total: 25 minutes attended, 3 hours unattended
keeps in the refrigerator for up to 3 days
Lamb shanks, trimmed of silverskin and excess fat
Season the meat all over.
Pre-heat oven to 150°C / 302°F.
Heat in a large flame-proof casserole over medium-high heat.
Fry the lamb shanks until golden, 1 minute on each side.
Remove from pan and set aside.
Onions, roughly chopped
Carrots, peeled and roughly chopped
Swede (turnip), peeled and cut into small pieces
Garlic, roughly chopped
Stir fry for 3 minutes.
Rosemary, finely chopped
Thyme, finely chopped
Add to pan along with the lamb shanks .
Cover with aluminium foil and then a tight-fitting lid.
Transfer to the oven and cook until lamb is tender, at least 3 hours.
Flat-leaf parsley, roughly chopped
Add to casserole. Stir gently to integrate.
To serve, divide liquid and pearl barley between serving bowls and top with a shank.
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