Ingredients
• 1 tablespoon olive oil
• 6 lamb shanks, French trimmed
• 3 tomatoes, coarsely chopped
• 2 celery sticks, coarsely chopped
• 1 brown onion, coarsely chopped
• 3 dried bay leaves
• 2 sprigs fresh rosemary, leaves picked
• 500ml (2 cups) Salt-reduced Chicken Stock
• 185ml (3/4 cup) white wine
• 110g (1/2 cup) pearl barley
• 2 tablespoons chopped fresh continental parsley
Method
1. Heat the oil in a large frying pan over medium-high heat. Cook lamb shanks in 2 batches, turning, for 5 minutes or until brown. Place in a large roasting pan, in a single layer.
2. Add tomato, celery, onion, bay leaves and rosemary. Add stock and wine. Season. Cover with foil. Bake at 150°C for 2 1/2 hours. Remove foil. Bake for 30 minutes or until the lamb is golden.
3. Use tongs to transfer the lamb shanks to a large bowl, then use a slotted spoon to transfer the vegetables to the bowl. Cover the bowl with plastic wrap. Place in the fridge.
4. Pour the liquid into a large jug. Cover with plastic wrap and chill for 4 hours or overnight. This hardens the surface fat so it’s easy to remove.
5. Use a spoon to remove and discard the fat. Melt the braising liquid in a large saucepan over high heat. Bring to the boil.
6. Reduce heat to medium. Add lamb mixture and barley. Cook, stirring occasionally, for 20 minutes or until barley is tender. Top with parsley.
