Slow cooked lamb shanks

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Picture the scene: winter in England, raining outside, wind howling… the smell of lamb slowly cooking all through a lovely warm house. Something very comforting about this one.

INGREDIENTS:
800g-1kg lamb (cubed or in shanks)
3 tablespoons olive oil
1 red onion (diced)
1 heaped tablespoon fresh rosemary (chopped)
1 heaped tablespoon fresh thyme (chopped)
4 cloves garlic (finely chopped)
1 carrot (finely chopped)
1 celery stalk (finely chopped)
2 cups red wine
2 400g cans of plum tomatoes
2 tablespoons pearl barley
salt & pepper
45g unsalted butter
2 tablespoons parmesan (grated)

DIRECTIONS:
Heat the oil in a large lidded pan and fry the meat for a few minutes until lightly browned.
Add the onions, rosemary, thyme, celery, garlic and carrot, turn down the heat and continue frying for about 5 minutes.
Add the wine and cook until the liquid almost evaporates.
Add the tomatoes, barley and enough water to cover the meat by about 1cm. Put the lid on the pan and reduce the heat to very low. Cook the meat for 2 1/2 hours stirring occasionally as the barley might stick to the bottom of the pan. Cook until the meat is very tender.
Add salt & pepper to taste.
Remove from the heat and stir in the butter and parmesan cheese.

SERVING:
Lovely with pasta or with mashed potatoes.

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