ADD a touch of spring to your day with braised lamb shanks in a soupy, risotto-like combo of barley, garden peas and refreshing fresh mint.
Lamb and pearl barley are a natural pairing. This is a one-pot meal you can prepare quickly and then leave to gently cook.
Pearl barley is a gentle way to bolster the sustenance of a slow-cooked meat dish and is an excellent alternative to potatoes, rice or pasta.
PREPARATION TIME: 15 minutes | COOKING TIME: 2 hours | SERVES: 6
Ingredients
- 1 tablespoon olive oil
- 4 large lamb shanks
- 1 brown onion, chopped
- about 4 cups (1 litre/35 fl oz) chicken stock
- 11⁄2 cups (300 g/101⁄2 oz) pearl barley
- 11⁄2 cups (235 g/81⁄2 oz) garden peas
- 1 handful mint leaves
- grated zest and juice of 1 large orange
- sea salt flakes and freshly ground pepper
Method
1. Preheat the oven to 180°C/350°F (fan 160°C/315°F).
2. Place a large casserole dish on the stovetop over medium-high heat. Pour in the oil and, when hot, add the shanks and brown all over, turning occasionally, for about 8 minutes. Push the shanks to the side of the dish slightly and reduce the heat. Add the onion and cook for about 8 minutes, or until golden. Pour in the stock, bring to a lively simmer, cover and place in the oven for about 11⁄2 hours, or until the shanks are tender.
3. Rinse the barley, drain and add it to the casserole dish, making sure it is covered in liquid. If not, add a little more stock. Cover and cook for about 25-30 minutes, or until the barley is al dente, adding the peas in the last 5 minutes of cooking. Roughly chop half the mint and stir it in with the orange zest and juice, and salt and pepper to taste. Using forks, pull the meat from the bone and serve with the barley and pea mixture, garnished with the remaining mint leaves.
- The Image and recipe is from The Good Carbs Cookbook by Alan Barclay, Philippa Sandall & Kate McGhie (Murdoch Books RRP $39.99).
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