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.

Time

3 hours 25 minutes total: 25 minutes attended, 3 hours unattended

Storage notes

keeps in the refrigerator for up to 3 days 

Difficulty

very easy 

Yield

3000 g (servings 6 )

Ingredients
Weight
Volume
Procedure
A
Lamb shanks, trimmed of silverskin and excess fat
1500 g
6 medium
Salt
12 g
2 tsp
Pepper
2.5 g
1 tsp
1
Season the meat all over.
2
Pre-heat oven to 150°C / 302°F.
B
Olive oil
27 g
2 tbs
3
Heat in a large flame-proof casserole over medium-high heat.
4
Fry the lamb shanks until golden, 1 minute on each side.
5
Remove from pan and set aside.
C
Onions, roughly chopped
220 g
2 medium
Carrots, peeled and roughly chopped
220 g
3 medium
Swede (turnip), peeled and cut into small pieces
110 g
½ large
Garlic, roughly chopped
12 g
4 cloves
6
Add to pan.
7
Stir fry for 3 minutes.
D
Rosemary, finely chopped
3.4 g
2 tbsp
Bay leaves
1.2 g
2 leaves
Thyme, finely chopped
1.6 g
2 tsp
Tomato purée
30 g
2 tbsp
8
Add to pan.
9
Stir fry for 1 minute.
E
Pearl barley
250 g
1⅓
Chicken stock
1500 g
6¼ cup
0
Add to pan along with the lamb shanks B.
-
Cover with aluminium foil and then a tight-fitting lid.
=
Transfer to the oven and cook until lamb is tender, at least 3 hours.
q
Remove from oven.
F
Mint jelly
33 g
2 tbsp
Flat-leaf parsley, roughly chopped
9 g
3 tbsp
w
Add to casserole. Stir gently to integrate.
e
To serve, divide liquid and pearl barley between serving bowls and top with a shank.

Type stew one-pot meal

Author

Yield

g

Servings

Serving size 500 g

Serve

Per
serve
Energy (kcal)627.4
Energy (kJ)2625.1
Protein (g)53.8
Fat (g)33.6
Carbs (g)21.8
Sugars (g)7.9
Fiber (g)3.1
Sodium (mg)1075.9
Cholesterol (mg)179.3

Full details