Preheat the oven to 150C/300F/Gas 2.
Season the lamb shanks with salt and black pepper.
Heat a large ovenproof casserole until hot, add the oil and lamb shanks and cook on each side until golden brown.
Remove from the pan then add the onions, carrot, swede and garlic and cook for 2-3 minutes.
Add the rosemary, bay, thyme and tomato puree and cook for a further minute.
Add the pearl barley and stock to the pan then add the lamb shanks and bring to a simmer.
Cover tightly then transfer to the oven and cook for as long as possible – 3-6 hours.
Remove from the oven, then add the mint jelly and parsley.
Check the seasoning then serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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