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–+ servings

Lamb and Barley Stew

Luka McCabe
DF | nut free | egg free - contains gluten
Print Recipe Pin Recipe
Course 3 meals a day, Family Meals, Main Course
Servings 4 adults

Ingredients
  

  • 4 lamb shanks
  • 1 brown onion
  • 3 cloves garlic
  • 2 sticks celery
  • 4 TBSP tomato paste
  • 1 TBSP apple cider vinegar
  • 2 carrots
  • 2 bay leaves
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 4 strips lemon peel roughly half a lemon peeled.
  • 4 cups bone broth or water
  • 160 grams barley thoroughly rinsed
  • salt & pepper to taste
  • 2 tbsp  cooking oil/fat of choice

Instructions
 

OVEN INSTRUCTIONS

  • Preheat the oven to 130C fan-forced.
  • Heat 1 tbsp of oil in a large oven-safe pot over high heat. Brown the lamb shanks on all sides, then remove and set aside.
  • Add the remaining oil and sauté the onion, garlic, and celery until softened.
  • Stir in tomato paste and cook for 1–2 minutes until slightly caramelised. Add apple cider vinegar and scrape the bottom of the pan to deglaze.
  • Add the carrots, thyme, rosemary, bay leaves, and lemon peel. Sauté for another 2 minutes.
  • Return the lamb shanks to the pot and pour in bone broth or water - the shanks should be just submerged.
  • Cover with a lid and place in the oven for 4 hours.
  • After 4 hours, stir in the rinsed barley and cook for an additional 30 minutes, until the barley is tender but still chewy.
  • Remove bay leaves and herb stems before serving. Season to taste.

OPTIONAL

  • Serve with mashed potato, mashed cauliflower, or a chunk of sourdough.

SLOW COOKER INSTRUCTIONS

  • Brown the lamb shanks in a pan as above (optional but adds depth of flavour).
  • In the same pan, sauté the onion, garlic, and celery. Stir in tomato paste and deglaze with vinegar.
  • Add all ingredients (except barley) to the slow cooker, including the sautéed vegetables and seared lamb.
  • Cook on low for 8 hours or high for 5–6 hours.
  • In the last hour of cooking, stir in rinsed barley and allow it to cook until tender.
  • Remove herb stems and bay leaves before serving. Season to taste.

Notes

TIP! I used the soup pack from Harris Farm for most of the vegetables in this recipe.
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