Braised Shank Of Lamb With Barley Broth Recipe

Name: Braised Shank Of Lamb With Barley Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Shanks of lamb, (off leg) weighing 8-10z each; 1 head garlic, halved; 500 ml Lamb stock; 200 ml Water; 2 x Onions, minced; 1 x Leek; 4 x Tomatoes; 150 ml Red wine; 1 sprg thyme Seasoning; 12 ounce Pearl barley; 150 ml Cooking port Butchers string Minced coriander, to garnish; 2 x Onions, peeled and sliced thinly; 100 ml Red wine vinegar; 150 ml Red wine; 4 ounce Caster sugar

Servings: persons

4 x Shanks of lamb, (off leg) weighing 8-10z each
1 head garlic, halved
500 ml Lamb stock
200 ml Water
2 x Onions, minced
1 x Leek
4 x Tomatoes
150 ml Red wine
1 sprg thyme Seasoning
12 ounce Pearl barley
150 ml Cooking port Butchers string Minced coriander, to garnish
2 x Onions, peeled and sliced thinly
100 ml Red wine vinegar
150 ml Red wine
4 ounce Caster sugar

1
Tie each shank securely with the string and season well.
2
Bring the stock contents to the boil in a deep saucepan and drop in the shanks.
3
Immediately reduce heat to simmer and cover with a lid, cook on a low heat for 2 hrs.
4
After 2 hrs check shanks (the meat will be loose by the bone if cooked) and remove sufficient of the stock to cover the pearl barley.
5
Bring the barley to the boil till just tender and season to taste.
6
Remove more stock, approximately 300ml and boil (reduce) with the port till it thickens a little and reduces to approximately half the original level.
7
Meanwhile, keep the shanks in the remaining stock warming, but not on the heat.
8
Check sauce and pearl barley is alright, remove shanks and remove string.
9
Put barley on a plate with a little mashed potato (garlic mash) to hold it.
10
Put barley into a sauce and pour over the lamb, finish with minced coriander sprinkled over.
11
Onions: Bring the vinegar, red wine and sugar to the boil, drop in the onions and cook for 30 min till the onions have completely absorbed the liquid - taste and serve.

797

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 x Shanks of lamb, (off leg) weighing 8-10z each, 1 head garlic, halved, 500 ml Lamb stock, 200 ml Water, and more.

Yes, Braised Shank Of Lamb With Barley Broth Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!