Fall off the bone tender lamb shanks are slow cooked in a mixture of tomatoes, barley and spices for a truly heart meal for the family.
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Ingredients
½ cup (100g) pearl barley
2 tablespoons olive oil
4 french-trimmed lamb shanks (800g)
1 large brown onion (200g), sliced thinly
2 stalks celery (300g), chopped coarsely
2 medium carrots (240g), sliced thickly
1 large red capsicum (350g), chopped coarsely
4 cloves garlic, crushed
2 teaspoons fennel seeds
1 teaspoon smoked paprika
2 dried bay leaves
â…“ cup (95g) tomato paste
400 grams canned diced tomatoes
3 cups (750ml) beef stock
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
â…“ cup (25g) grated parmesan
Method
1.
Rinse barley in a sieve under cold running water; drain well.
2.
Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook lamb, in batches, turning, for 15 minutes, or until well browned. Remove from cooker.
3.
Heat remaining oil in cooker on sauté (MEDIUM) setting; cook onion, celery, carrot and capsicum, stirring, for 5 minutes or until vegetables soften. Add garlic, fennel seeds, paprika and bay leaves; cook, stirring, for 2 minutes or until fragrant. Add paste; cook, stirring, for 2 minutes. Stir in tomatoes, stock and barley. Return lamb to cooker; bring to the boil.
4.
Cook, covered, on low, for 8 hours. Discard bay leaves; season to taste.
5.
Serve lamb mixture topped with parsley and parmesan.
Accompany with a bitter leaf salad.
Not suitable to freeze.
Note
Women's Weekly Food
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