This one-pot lamb dish is wonderfully hearty and satisfying served with barley.


  • 6 lamb shanks

  • 2 tbsp olive oil

  • 2 onions, roughly chopped

  • 3 carrots, peeled and roughly chopped

  • ½ swede/turnip, peeled and cut into small chunks

  • 4 garlic cloves, roughly chopped

  • 2 tbsp rosemary, finely chopped

  • 2 bay leaves

  • 2 sprigs thyme, finely chopped

  • 2 tbsp tomato puree

  • 250g (9oz) pearl barley

  • 1½ litres chicken stock

  • 2-3 tbsp mint jelly

  • 3 tbsp flat leaf parsley, roughly chopped


  • 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1219kj
  • Fat Total 68g
  • Saturated Fat 30g
  • Protein 94g
  • Carbohydrate 50g
  • Sugar 10g
  • Sodium 615mg

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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