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Lamb Shank Stew With Barley And Vegetables

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  Pearl barley 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Lamb shanks 6 , cracked
  Salad oil 2 Tablespoon
  Water 4 Cup (64 tbs)
  Bay leaf 1
  Salt 2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onions 2 Medium, thinly sliced
  Celery stalks 3 , cut diagonally in 1/2 -inch slices
  Carrots 6 , cut diagonally in 1/2 -inch slices
  Capers 2 Tablespoon

Cover barley with water and soak while lamb shanks cook.
Brown lamb shanks, a few at a time, in the salad oil in a large Dutch oven or heavy pan; return all the shanks to pan and add the 4 cups water and bay leaf.
Bring to a boil, then simmer over medium heat or in a moderate oven (350°) about 2 1/2 hours, or until meat easily comes away from bones.
Cool; skim fat from the broth.
Remove meat from bones, discarding bones, and return meat to broth.
Drain barley and add to meat along with salt, thyme, pepper, onions, celery, carrots, and capers.
Cook about 30 minutes, or until vegetables are just tender.
The stew will be quite thick; if you prefer more liquid, stir in 1/2 to 1 cup water.

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