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  • 4 Lamb shanks

  • 2 tablespoons Olive Oil

  • Salt & Pepper

  • 2 tablespoons Pot Barley .

  • 225 ml Water

  • 4 sticks Celery

  • 2 large Red Onions Peeled and cut into four

  • 8 Garlic Cloves peeled


  • 1.

    Preheat the oven to 140c.

  • 2.

    Trim the shanks of excess fat.

  • 3.

    Put a casserole or saucepan on the heat and add the olive oil, sauté the shanks until nice and brown all over add the pot barley,

  • 4.

    Pour in the water, some salt and pepper, put the lid on and place in the oven for 1 Hour and fifteen mins.

  • 5.

    Meanwhile, prepare the vegetables.

  • 6.

    After one hour and fifteen mins add the celery, onions and garlic and continue to cook for about another 30-45 mins or until the vegetables are soft and the lamb is very tender and almost falling off the bone.

  • 7.

    Remove from the oven and strain off the juices, skim the fat off the top and add back into the lamb.

  • 8.

    This is great with a mashed potato or a champ.

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