Meats & Main Dishes > Lamb Recipes > Lamb Shank & Barley Casserole
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Lamb Shank & Barley Casserole
1 clove garlic
2 onions
2 carrots
tops of 2 stalks of celery
4 sprigs parsley
4 tablespoons of olive oil
6 lamb shanks
salt and freshly ground pepper
2 cups of barley
1 1/2 cups of consommé
1 cup of white wine
1 bay leaf
a pinch of thyme
Chop the garlic, onions, carrots, celery tops and parsley very fine. Sauté in 2 tablespoons of the olive oil in a heavy 3 quart casserole until onions are transparent and pale golden. Remove vegetables from pan and set aside. Season lamb shanks with salt and pepper. Brown in the casserole. Meantime, heat remaining olive oil in another pan and add the barley. Stir constantly until golden tan. Pour on consommé and wine.
Add bay leaf and thyme. Add to lamb shanks with vegetables. Add more liquid ( wine or water) if necessary, to cover barley. Bake in a 300ºF. oven for 2 1/2 - 3 hours. when done, the barley should be barely moist and the meat fork tender. Serves 6 |
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