Lamb Shanks with Leeks and Barley

Name: Lamb Shanks with Leeks and Barley
Yield: Serves 4
Ingredients: 1 large onion, peeled and sliced or chopped; 1 tbsp olive or sunflower oil; 1 tbsp olive or sunflower oil; 4 lamb shanks; 2–3 garlic cloves, peeled and crushed (optional); ½ pt / 280 ml red or white wine, lamb stock or water; ½ pt / 280 ml red or white wine, lamb stock or water; ½ pt / 280 ml red or white wine, lamb stock or water; ½ pt / 280 ml red or white wine, lamb stock or water; 2 bay leaves; 1 tsp black peppercorns; 6 oz / 170 g pearl barley; 1–2 sprigs thyme; salt; 1 lb / 455 g leeks, trimmed and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 large onion, peeled and sliced or chopped
1 tbsp olive or sunflower oil
2–3 <

Main course

Method

In a flameproof casserole, fry the onion in the oil until golden brown, adding the garlic, if using. Add the lamb shanks and brown all over, then add the wine, stock or water, the peppercorns, bay leaves, thyme and barley. Bring to the boil, cover, and simmer for 1 hour. Add the leeks, and salt to taste, stir to cover them with juice, and continue cooking until the lamb, barley and leeks are te