Casserole / Stew,  English / British,  Hairy Bikers,  Main

Lamb and Barley Hot Pot

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Ingredients

  • 6 lamb shanks
  • 2 tbsp olive oil
  • 2 onions, roughly chopped
  • 3 carrots, peeled and roughly chopped
  • ½ swede/turnip, peeled and cut into small chunks
  • 4 garlic cloves, roughly chopped
  • 2 tbsp rosemary, finely chopped
  • 2 bay leaves
  • 2 sprigs thyme, finely chopped
  • 2 tbsp tomato puree
  • 250g (9oz) pearl barley
  • 1½ litres chicken stock
  • 2-3 tbsp mint jelly
  • 3 tbsp flat leaf parsley, roughly chopped

Method

  • 1. Preheat the oven to 150C/300F/Gas 2.
  • 2. Season the lamb shanks with salt and black pepper.
  • 3. Heat a large ovenproof casserole until hot, add the oil and lamb shanks and cook on each side until golden brown.
  • 4. Remove from the pan then add the onions, carrot, swede and garlic and cook for 2-3 minutes.
  • 5. Add the rosemary, bay, thyme and tomato puree and cook for a further minute.
  • 6. Add the pearl barley and stock to the pan then add the lamb shanks and bring to a simmer.
  • 7. Cover tightly then transfer to the oven and cook for as long as possible – 3-6 hours.
  • 8. Remove from the oven, then add the mint jelly and parsley.
  • 9. Check the seasoning then serve.
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