Lamb Shanks with Spring Vegetables and Pearl Barley

Name: Lamb Shanks with Spring Vegetables and Pearl Barley
Ingredients: 1 large onion, peeled and sliced or chopped; 1 tablespoon olive or sunflower oil; 1 tablespoon olive or sunflower oil; 300 mls (½ pint) red or white wine, lamb stock or water; 300 mls (½ pint) red or white wine, lamb stock or water; 4 lamb shanks; 2 or 3 garlic cloves peeled and crushed – optional; 2 bay leaves; 1 teaspoon black peppercorns; 300 mls (½ pint) red or white wine, lamb stock or water; 300 mls (½ pint) red or white wine, lamb stock or water; salt; 500 g (1 lb) vegetables, prepared weight – see recipe; 175 g (6 oz) pearl barley; sprig or 2 of thyme

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1 large onion, peeled and sliced or chopped
1 tablespoon olive or sunflower oil
2 or 3

Main course
Spring

Method

In a casserole fry the onion in the oil until golden brown, and add the garlic, if using it. Brown the lamb shanks all over, and then add the wine, peppercorns, bay leaves, thyme and barley.

Bring to the boil, cover, and simmer for 1 hour.

In the meantime, prepare the vegetables: baby leeks, courgettes, new carrots, small onions, green beans, a selection of what you like, but al