Ale Barley Lamb Shanks Recipes

LAMB SHANK AND BARLEY SOUP WITH LOTS OF VEGIES

Steps:

• Heat oil in a large heavy-based pot. Brown shanks on all sides, remove from pot and set aside. Melt butter, then add onions, garlic, carrots, leek, celery, parsnip and thyme. Cook over low heat for 15 minutes until softened. Add potatoes and cook for five minutes. Add water, pearl barley, shanks and bay leaf. Bring to the boil, then reduce heat and simmer for 60 minutes, until shanks are tender and meat is falling off the bone. Remove shanks and shred meat with your fingers or a fork. Discard bones. Return lamb to the pot. Season with salt and pepper, add chopped parsley and serve.

ALE BARLEY LAMB SHANKS

Steps:

• Preheat the oven to 170ºC/325ºF/gas 3.
• Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil, while you halve, wash and roughly chop the leeks.
• Add them to the pan with the pearl barley, umami paste and a pinch of sea salt and black pepper, then stir well.
• Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 1.2 litres of water.
• Cook in the oven for 2 hours 30 minutes, or until tender, then dish on up. Easy!

BEER-BRAISED LAMB SHANKS

Steps:

• Season lamb shanks with salt and pepper.
• Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
• Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
• Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
• Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
• Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

BRAISED LAMB SHANKS WITH BARLEY

Steps:

• In heavy skillet or dutch oven, brown lamb shanks in hot olive oil. Remove shanks and set aside.
• Saute onion, garlic and spices in oil until onion is soft.
• At this point you can transfer the entire dish to the crock pot, or cook it in the dutch oven. Add salt, barley, tomatoes, tomato paste, water (and wine if desired) to shanks. Make sure all the barley is immersed in liquid.
• TO BAKE: Cover Dutch oven closely and bake in a 325 degree oven for 3 hours or until shanks are very tender and falling off the bone.
• CROCKPOT: Cook the dish on "Low" for at least 8 hours. I found it easiest to assemble the night before and then just plug in the crockpot when I leave for work in the morning.
• In either case, turn off the heat and let the dish sit uncovered for 10-20 minutes. Use a tablespoon and skim off any excess fat from the top before serving.

LAMB SHANKS WITH PEARL BARLEY RISOTTO

Steps:

• Pre-heat fan forced oven to 150 degrees celsius. Season lamb shanks with salt and pepper before browning all over in a hot pan. Take a deep oven proof dish and add to it the red wine, chopped carrots, roughly chopped red onion, bouquet garni and the browned lamb shanks. Cover tightly with foil and place in the oven, basting the lamb every hour for four hours.
• 45 minutes before you remove the lamb shanks from the oven, start preparing your risotto. Heat a good amount of olive oil in a pot and add the finely chopped onion. Stir until caramelised and add the finely chopped garlic. Stir in the chopped mushrooms and cook for 5 minutes. Add the pearl barley and stir well before adding enough stock to cover the mixture. Stir this through and simmer until most of the liquid is absorbed. Add more stock and continue this process until all of the stock has been used. Taste the barley and test to see if it is aldenté. If not, add more stock (if you have any) or water and cook until tender. When the barley is tender, stir through the spinach and parmesan. Season to taste.
• To serve, place a generous spoon full of risotto on each plate or bowl and top with a gorgeously tender lamb shank. Spoon over the pan juices and vegetables from the lamb dish.

BARLEY AND LAMB STEW

Steps:

• In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
• Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.