• Braised Shank Of Lamb With Barley Broth

    0 votes


    • 4 x Shanks of lamb, (off leg) weighing 8-10z each
    • 1 head garlic, halved
    • 500 ml Lamb stock
    • 200 ml Water
    • 2 x Onions, minced
    • 1 x Leek
    • 4 x Tomatoes
    • 150 ml Red wine
    • 1 sprg thyme Seasoning
    • 12 ounce Pearl barley
    • 150 ml Cooking port Butchers string Minced coriander, to garnish
    • 2 x Onions, peeled and sliced thinly
    • 100 ml Red wine vinegar
    • 150 ml Red wine
    • 4 ounce Caster sugar


    1. Tie each shank securely with the string and season well. Bring the stock contents to the boil in a deep saucepan and drop in the shanks.
    2. Immediately reduce heat to simmer and cover with a lid, cook on a low heat for 2 hrs.
    3. After 2 hrs check shanks (the meat will be loose by the bone if cooked) and remove sufficient of the stock to cover the pearl barley.
    4. Bring the barley to the boil till just tender and season to taste.
    5. Remove more stock, approximately 300ml and boil (reduce) with the port till it thickens a little and reduces to approximately half the original level.
    6. Meanwhile, keep the shanks in the remaining stock warming, but not on the heat.
    7. Check sauce and pearl barley is alright, remove shanks and remove string. Put barley on a plate with a little mashed potato (garlic mash) to hold it. Put barley into a sauce and pour over the lamb, finish with minced coriander sprinkled over.
    8. Onions: Bring the vinegar, red wine and sugar to the boil, drop in the onions and cook for 30 min till the onions have completely absorbed the liquid - taste and serve.

    Similar Recipes

    Leave a review or comment