Re: FOOD
I must try it. i love lamb shank
tanx
This is one of my favourite dishes and great for those cold Sunday's in winter when the weather is crap outside!
Slow Roasted Lamb and Barley with Leeks and Carrots
Serves 4, 15mins to prepare, 2hrs 35mins to cook
4 Lamb shanks
3 medium leeks, trimmed and thickly sliced
12 shallots, peeled
3 medium carrots, scrubbed and thickly sliced
1 tbsp olive oil
175g (6oz) pearl barley
600ml (1 pint) lamb or chicken stock
300ml (10 fl oz) dry white wine or water
4 fresh bay leaves
25g (1oz) fresh flat leaf parsley, finely chopped
Roast potatoes to serve (I find cooked in goose or duck fat for a extra lovely taste!!!)
Preheat the oven to gas mark 7 or 220oC or 200oC if using a fan oven
Rub the lamb shanks in a little salt and pepper, place in a deep roasting tin and cook for 10 minutes.
Toss the leeks, shallots and carrots with the olive oil and add to the tin.
Return to the oven for a further 10 minutes, until the lamb and veg are starting to brown.
Reduce the oven temp to gas mark 4 or 180oC or 160oC for a fan oven.
Add the barley, stock, wine (or water if preferred) and bay leaves to the tin plus 200ml (7fl oz) of water.
Cover with foil and roast for 2hrs 15mins, or until the lamb is very tender and the barley has cooked through
At this point the tin will be quite heavy so take care lifting from the oven
Spoon into shallow bowls and scatter with the chopped parsley, add the potatoes!
The dish is not quite a stew but it isn't dry, either; there will be some liquid left in the tin after cooking. If - as in my case - the bone comes away from the meat clean then it's done perfectly!
Enjoy
Slow Roasted Lamb and Barley with Leeks and Carrots
Serves 4, 15mins to prepare, 2hrs 35mins to cook
4 Lamb shanks
3 medium leeks, trimmed and thickly sliced
12 shallots, peeled
3 medium carrots, scrubbed and thickly sliced
1 tbsp olive oil
175g (6oz) pearl barley
600ml (1 pint) lamb or chicken stock
300ml (10 fl oz) dry white wine or water
4 fresh bay leaves
25g (1oz) fresh flat leaf parsley, finely chopped
Roast potatoes to serve (I find cooked in goose or duck fat for a extra lovely taste!!!)
Preheat the oven to gas mark 7 or 220oC or 200oC if using a fan oven
Rub the lamb shanks in a little salt and pepper, place in a deep roasting tin and cook for 10 minutes.
Toss the leeks, shallots and carrots with the olive oil and add to the tin.
Return to the oven for a further 10 minutes, until the lamb and veg are starting to brown.
Reduce the oven temp to gas mark 4 or 180oC or 160oC for a fan oven.
Add the barley, stock, wine (or water if preferred) and bay leaves to the tin plus 200ml (7fl oz) of water.
Cover with foil and roast for 2hrs 15mins, or until the lamb is very tender and the barley has cooked through
At this point the tin will be quite heavy so take care lifting from the oven
Spoon into shallow bowls and scatter with the chopped parsley, add the potatoes!
The dish is not quite a stew but it isn't dry, either; there will be some liquid left in the tin after cooking. If - as in my case - the bone comes away from the meat clean then it's done perfectly!
Enjoy
tanx
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