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- Lamb Shanks with Mint & Balsamic Pearl…
Ingredients
- 1 tbsp olive oil
- 12 shallots , peeled
- 4 lamb shanks
- 250g pearl barley
- 900ml lamb stock
- 150g baby carrots
- 100ml balsamic vinegar
- 3 tbsp fresh mint, chopped
Recipe tips / Prepare ahead
Preheat oven to 325°c/Gas Mark 4.
Method
Step 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.
Shop the ingredients
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Filippo Berio Balsamic Vinegar 250ml
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