Lamb Shanks with Mint & Balsamic Pearl Barley
By OcadoLifeServe this lamb dish with crisp, juicy spring greens for full-on freshness.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 4 lamb shanks
- 900 ml of lamb stock
- 250 g of pearl barley
- 1 tbsp of olive oil
- 12 shallots, peeled
- 150 g of baby carrots
- 100 ml of balsamic vinegar
- 3 tbsp of fresh mint, chopped
Method
5 stepsStep 1
Heat oil in a large flameproof casserole and cook the shallots for about 5 minutes, until golden in places. Remove and set to one side.
Step 2
Add the lamb shanks to the casserole and cook, turning frequently until browned.
Step 3
Return the shallots along with the pearl barley, pour in the stock and sprinkle with balsamic vinegar.
Step 4
Bring to the boil, cover with a well-fitting lid and place in the preheated oven for 45 minutes.
Step 5
Add the carrots and cook for a further 30 minutes. Stir through the mint and season to taste before serving.