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Adam H
6
3 x Lamb Shanks Crosscut into 4 (Ask your Super Butcher)
1 x Medium Onion (Diced)
1 x Leek (Washed and Chopped)
2 x Medium Sized Carrot (Chopped into 1-inch cubes)
2 x Celery Stalks (Medium Chop)
1 Tbsp x Garlic (Crushed)
3 Tbsp x Tomato Paste
1 cup x Red Wine (Shiraz)
1L Chicken Stock
3 x Rosemary sprigs (Picked and Chopped Finely)
6 x Bay Leaves
500ml x Passata (Tomato Puree)
Cracked Pepper
Salt
1 x Cup Barley (Washed)
Fry off lamb pieces in your pot for colour and remove.
Add to the pot onion and sauté. Add carrot, leek, celery and garlic and sauté. Add tomato paste and fry off. Add red wine and reduce.
Add stock, rosemary and Bay leaf and re-introduce the lamb pieces.
Bring to a medium simmer and cover with lid. Cook for approximately 2 hours. Check the meat is tender, if not quite there it may need another half an hour.
Add barley and cook for a further 30-40min. (Note! Wash the Barley well. At least three times until water isn’t dirty. Barley can add a heavy earthy flavour if you don’t do this.) When barley is ready (it will be springy and not crunchy. Also slightly popped or swollen apart) add the Passata and simmer for another 5 min. season to taste.
Serve with crusty bread and butter.
