Lamb Shanks With Pearl Barley Risotto Recipes

LAMB SHANKS WITH PEARL BARLEY RISOTTO

Lamb shanks with pearl barley risotto image

Sensationally tender lamb shanks make for the perfect comfort meal on a cold evening

Provided by em_macaussie

Time 4h20m

Yield Serves 4

Number Of Ingredients 0

Ingredients

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 SHANK AND BARLEY SOUP

Lamb Shank and Barley Soup image

My husband loves lamb shanks- basically anyway that they can be cooked. To make this dish gluten free, substitute the pearl barley for split peas or lentils. Serve garnished with chopped parsley and some crusty bread or cornbread on the side. A protein packed meal in a bowl. This can be finely processed for babies and frozen in serving sizes.

Provided by Jubes

Categories Lamb/Sheep

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 lamb shanks
3 liters water or 3 liters beef stock
1 teaspoon salt
2 large carrots, chopped
2 sticks celery, chopped
1 large potato, chopped (or use two small potatoes)
1 parsnip, chopped
1 1/2 cups pearl barley (can substitute with lentils or split peas)

Steps:

Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
Bring slowly to the boil and simmer gentley for 1 1/2 hours.
Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
This can be finely processed for babies and frozen in serving sizes.

Nutrition Facts : Calories 638.8, Fat 23, SaturatedFat 9.3, Cholesterol 161.4, Sodium 554.6, Carbohydrate 52.3, Fiber 10, Sugar 2.3, Protein 53.9

BRAISED LAMB SHANKS WITH BARLEY

Braised Lamb Shanks With Barley image

This is a recipe of my mother, Mary Marble Wettergreen, which she often prepared in the oven. But I have found that lamb shanks are ideally suited to the crockpot,. Assemble the crockpot version the night before or very early in the morning.

Provided by Beth Wettergreen

Categories Lamb/Sheep

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 (8 ounce) lamb shanks
2 tablespoons olive oil
3 fresh garlic cloves (or 1 tsp. garlic powder)
1 medium onion, chopped fine
2 bay leaves
1/2 teaspoon dried thyme (or 2 tsp. fresh thyme)
1 pinch nutmeg (optional)
2 tablespoons salt
3/4 cup pearl barley
1 (14 ounce) can tomatoes, chopped
1 tablespoon tomato paste
1 cup water
1/2 cup dry red wine (such as burgundy (or substitute water)

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.

Nutrition Facts : Calories 762.9, Fat 35.7, SaturatedFat 12.6, Cholesterol 204, Sodium 3680.3, Carbohydrate 38, Fiber 7.8, Sugar 4.8, Protein 65.1

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