Rich and hearty comfort food – by Sarah Murphy
2 Tbsp olive oil
4 lamb shanks, trimmed
1 onion, chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 Tbsp tomato paste
1 long red chilli, thinly sliced
2 garlic cloves, crushed
4 cups vegetable stock
2 cups water
½ cup pearl barley
1 Tbsp chopped rosemary leaves
Parsley leaves, to serve’
- In large heavy-based saucepan, heat oil on high. Brown lamb shanks, 3-4 mins, turning. Remove from pan.
- Using same pan, reduce heat to medium. Saute onion, carrot and celery 5-6 mins until softened and lightly golden. Add paste, chilli and garlic, and cook min, stirring.
- Mix in stock, water, barley and rosemary. Return lamb shanks to pan and bring to boil on high heat. Reduce heat to low. Simmer, covered, 2 hours until lamb is very tender.
- Remove shanks from pan. When cool enough to handle, shred meat from bones.
- Return meat to pan and heat through. Season to taste. Sprinkle with parsley to serve.
Replace shanks with forequarter chops, reducing cooking in step 3 by 30 minutes.
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