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Lamb and Barley Hot Pot



  • 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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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb and Barley Hot Pot.


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