Boiled Lamb Shank with Barley Recipe
Lamb Shank with Barley Recipe: First, we seal the shanks and cook them slowly in a pot with onion, garlic and spices. Towards the end, we add the barley and boil it until it thickens. Use the ingredients in moderation in this recipe, check them from time to time to avoid sticking.
Ingredients
Main Ingredients
Step-by-Step Method
Prepare and seal the shanks
Heat a wide-based, heavy pot. Add the olive oil. Put the lamb shanks in the pot and fry for 2-3 minutes on each side, turning them over; The purpose is to seal the outside, not cook the inside.
Fry the onion and garlic
Place the shanks on a plate. Add the onion to the same pot and soften for 3-4 minutes. Add the garlic and fry for 30-60 seconds until fragrant.
Add the spices and tomato base
Add bay leaf, thyme, nutmeg and salt to the pot. Add the tomato and tomato paste and stir for 1 minute; When the tomato paste is slightly diluted, its aroma will be more balanced.
Assemble the pot with the liquids
Add the red wine and scrape up the tasty bits from the bottom of the pot with a spoon. Add water and mix.
Slow cook the shanks
Place the lamb shanks back into the pot. When it starts to boil, reduce the heat and close the lid. Cook on low heat for about 2.5 hours; Check it from time to time and add a little water if necessary.
Add the barley and thicken
Add barley, mix. Leave the lid half ajar and cook for another 25-35 minutes; It is done when the barley softens and the sauce thickens slightly. Remove bay leaves before serving.
Let it rest and serve
Turn off the stove and let it rest for 5-10 minutes. Serve the shanks hot with barley sauce; If you want to add freshly ground black pepper, you can sprinkle it very little.