Braised Lamb Shanks with Barley Recipe
Braised lamb shanks with barley recipe: first sear the shanks, then simmer them low and slow with onion, garlic, herbs, tomato, and a splash of red wine. Stir in pearl barley near the end so it cooks in the savory sauce and thickens it gently. Keep an eye on the pot and add a little water if it gets too dry.
Ingredients
Main
Step-by-Step Method
Sear the lamb shanks
Heat a heavy pot over medium-high heat and add the olive oil. Sear the lamb shanks for 2–3 minutes per side until browned; you’re building flavor, not cooking them through yet.
Soften the aromatics
Move the shanks to a plate. Add the onion to the same pot and cook for 3–4 minutes until softened. Stir in the garlic and cook for about 1 minute, just until fragrant.
Build the base
Add bay leaves, thyme, nutmeg, and salt. Stir in the tomato and tomato paste and cook for 1 minute so the paste loosens and blends in.
Deglaze and add liquid
Pour in the red wine and scrape up the browned bits from the bottom of the pot. Add the water and stir.
Braise low and slow
Return the lamb shanks to the pot. Bring to a gentle simmer, then lower the heat and cover. Cook on low for about 2 1/2 hours, checking occasionally and adding a little water if the pot looks dry.
Cook the barley in the sauce
Stir in the pearl barley. Keep the lid slightly ajar and simmer for 25–35 minutes, until the barley is tender and the sauce thickens a bit. Remove the bay leaves before serving.
Rest and serve
Turn off the heat and let it sit for 5–10 minutes. Serve the shanks with the barley and sauce while hot.