Juicy Slow Cooked Lamb Shanks
|Pearl barley||25 Gram|
|Butter beans||1 Can (10 oz)|
|Chicken stock||250 Milliliter|
|White wine||125 Milliliter|
|Tomato puree||1 Tablespoon|
|Fresh thyme||1 Teaspoon|
Brown off the lamb shanks quickly on all sides in a really hot ovenproof saucepan (steal your mum's Le Creuset) with a good splosh of olive oil then remove meat and set aside.
Turn heat down to medium and in the same saucepan brown off the lardons before adding the roughly diced carrot, celery, onion and garlic (when throwing ingredients into the pan imagine you are a matador and try shouting "olé!" for dramatic effect).
When the onion has gone translucent stir in your tomato purée before adding in the wine (nonchalantly from your glass) and reduce by half.
Next add the pearl barley (give it a good rinse first), bay leaf, a couple of sprigs of thyme and rosemary, half the beans, chicken stock and the lamb shanks. Generously pepper your performance with words like "seasonal" and "locavore" to inspire awe.
Put a lid on your pan, stick it in the oven on 120°C and invite your date to watch Dances with Wolves (the director's cut).
2 hours in, press pause and cut each sausage into 8 pieces, fry off and then add to your saucepan with the remaining beans.
One hour and a few well placed tears (to show your sensitive side) later take the shanks out of the saucepan, reduce the sauce on the hob until thick and serve it all with warm crusty bread.
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