The shank is the bottom part of the leg, just below the knee. I love cooking this part of the lamb as 1 shank is a good, generous portion for one person, so it’s easy to make for one or more. The beans and the pearl barley suck up all of the flavors from the lamb!
Course American Kitchen, Main Food Recipes, Meat Recipes, Pork Recipes
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Total Time 1 hourhour10 minutesminutes
Servings 2servings
Calories 340kcal
Ingredients
2 lamb shanks, approx 400g each
1 onion, diced
4 garlic cloves, sliced
1 carrot, diced
1 celery stick, diced
1 bay leaf
1 tsp dried thyme
400g tin of borlotti beans
100g Pearl barley
400g tin of chopped tomatoes
125 glass of red wine
1 tsp sugar
Instructions
Preheat the oven to 150 C.
In a frying pan, brown and seal the lamb for 5 mins, season and add to your baking dish.
Soften the onion and garlic with some olive oil in the same pan you browned the lamb in, then after 5 mins add the carrot and celery. After another 5 mins, turn the heat up and add the red wine and sugar, allow to reduce down for a few mins then turn the heat back to low and add the bay leaf, thyme, and tomatoes, stir and simmer for 5 mins.
Then add the tomatoes to the lamb, along with the barley and the beans and their liquid, stir well and roast for 3-3.5 hrs, until the lamb is falling off the bone.
Halfway through a cooking check to see how it’s doing, if it looks a little dry, add a dash of water. Turn the lamb over, stir the beans and drizzle with olive oil. If it looks a little dry, add a dash of water.
To serve, drizzle with some good olive oil, a sprinkling of fresh herbs and some spring greens on the side.