Lamb and Barley Stew
DF | nut free | egg free – contains gluten
Equipment
- 1 Large pot
- 1 knife
- 1 Tongs
- 1 cutting board
Ingredients
- 4 large lamb shanks
- 160 grams barley
- 5 cups broth or water
- 1 large brown onion
- 2 large carrots
- 2 sticks of celery
- 3 garlic cloves
- 2 sprigs thyme
- 2 bay leaves
- salt & pepper to taste
- 2 tbsp cooking oil/fat of choice
Instructions
- Finely dice the onion and garlic. Dice the carrots and celery
- Preheat a large pot over a high heat, adding in one tablespoon of cooking oil/fat
- Once the pot is hot, brown the lamb shanks on each side. Remove the shanks from the pot and set aside
- Add the other tablespoon of cooking oil/fat to the pot and add in the onions, garlic and celery, cooking until soft
- Add in the carrots, thyme, bay leaves and rinsed barley and stir well
- Place the lamb shanks back in and cover with the water or bone broth until the shanks are submerged
- Bring to a boil, then reduce to a gentle simmer and cover with a lid. Cook for roughly two hours on low, until the meat is falling from the bone
- Season with salt and pepper to taste if appropriate
Notes
Age Appropriate: When on 2-3 meals a day (or once tolerating gluten)
Able to be frozen: yes
Recipe for Boob to Food by Jane Houston
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