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Lamb and barley hot pot

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
by The Hairy Bikers

From The Hairy Bikers' Food Tour of Britain

Method


  1. Preheat the oven to 150C/300F/Gas 2.

  2. Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over.

  3. Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown.

  4. Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer.

  5. Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.)

  6. Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve.

Ingredients

  • 6 lamb shanks
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 onions, peeled, roughly chopped
  • 3 carrots, peeled, roughly chopped
  • ½ swede or turnip, peeled and cut into small chunks
  • 4 cloves garlic, peeled, roughly chopped
  • 2 tbsp finely chopped fresh rosemary
  • 2 bay leaves
  • 2 sprigs fresh thyme, finely chopped
  • 2 tbsp tomato purée
  • 250g/9oz pearl barley
  • 1½ litres/3 pints chicken stock
  • 2-3 tbsp mint jelly
  • 3 tbsp roughly chopped fresh flatleaf parsley

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