Lamb shanks with pearl barley
If you are put off eating healthily because you think healthy food is boring, try this delicious lamb stew. Using lean lamb (with any visible fat removed) means it is very low fat, and the pearl barley gives it an almost creamy texture, yet it is a healthy wholegrain.
Ingredients (Serves 4)
- 4 lean lamb shanks
- 2 tbsp vegetable oil
- 6 large carrots, peeled and chopped into chunks
- 6 shallots, peeled and quartered
- 4 cloves of garlic, peeled and crushed
- Handful of fresh thyme
- 1 tbsp tomato puree
- 1 tbsp plain flour
- 1 litre of chicken stock
- 400g can of plum tomatoes
- 60g pearl barley
Preheat the oven to 170°C/Gas Mark 3.
Heat the oil in a large casserole and add the lamb. Allow to cook for 10 minutes while it browns all over, and then remove and set to one side.
Add the carrots, shallots, garlic and thyme and cook for 10 minutes.
Then add the tomato puree, flour, stock and tomatoes, stir well and bring to the boil. Simmer for a few minutes and then add the lamb and pearl barley.
Cover with a lid and transfer to the oven for 3 hours.