Lamb Shanks With Barley And Garlic Recipes

BRAISED LAMB SHANKS WITH PRUNES

Steps:

• Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
• Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.

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.

FRENCH ONION-BRAISED LAMB SHANKS WITH BARLEY AND GREENS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 275 degrees. Lightly season lamb with salt and pepper on all sides. Heat the oil in a 7- to 8-quart Dutch oven over medium-high until shimmering. Add the lamb shanks and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. Transfer the lamb to a rimmed baking sheet or large plate, and set aside.
• Add the onions, leeks and carrots to the Dutch oven. Reduce heat to medium. Season lightly with salt and cook, stirring frequently and scraping the bottom of the Dutch oven with a wooden spoon, until the onions and leeks are as caramelized as you'd like, about 20 minutes for lightly caramelized onions that give the stew a more savory flavor, or 45 minutes or longer for deeply caramelized onions that will make the stew sweeter. If browned bits start building up on the bottom of the pot, add water a tablespoon at a time, scraping them up and reincorporating them before continuing.
• When the onions are ready, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir until it evenly coats all of the vegetables. Add the wine, scrape the bottom and sides of the pot, and cook until the wine is reduced by at least half, a minute or two. Add the chicken stock and the rosemary. (Tie the rosemary into a bundle with kitchen twine if you want to make it easier on yourself later.)
• Return the lamb shanks to the pot. Increase heat to high, bring the pot to a simmer, and transfer to the oven. Place a lid on top, leaving it cracked by an inch or so. Cook for 2 1/2 hours, then remove from oven. Flip the lamb, and stir the barley and spinach into the broth, making sure it's all submerged. Return to the oven, cover with the lid cracked, and continue cooking until a metal skewer inserted into the lamb meets very little resistance, the meat falls off the bone with a little tug, and the barley is fully cooked but still chewy, 30 to 45 minutes longer.
• Transfer the pot to the stovetop, remove and discard the rosemary, and adjust the consistency to a saucy, stewlike mixture by simmering to thicken, or thin it out by adding water. Stirring as you go to prevent the bottom from sticking. Season to taste with salt and pepper, and serve.

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.

LAMB SHANKS WITH BARLEY AND GARLIC

Steps:

• Preheat oven to 350 degrees F.
• In an ovenproof pan with tight-fitting lid, brown lamb on all sides in butter and olive oil.
• Remove lamb, stir wine and water into pan and heat, scraping bottom and sides of pan.
• Replace lamb and sprinkle with rosemary; add the garlic.
• Put a sheet of foil over top, then the tight-fitting lid to seal thoroughly. Bake at 350 degrees for 1 1/2 hours.
• For the barley, sauté mushrooms in 4 tablespoons of the butter, and set aside.
• Brown the barley in the remaining butter until golden brown, then mix in mushrooms, turn into casserole, and add 2 1/2 cups of the beef stock.
• Cover and bake 30 minutes at 350 degrees; add more stock as needed, about 1 cup, and cook, uncovered, until liquid is reduced and barley is done.
• To serve, arrange lamb shanks around edges of serving platter, add garlic cloves to barley, and heap in center of platter. Stir mint jelly into liquid remaining, cook three to five minutes, and spoon over lamb.