Lamb shanks with pot barley, red onions, celery and garlic

Method

Preheat the oven to 140C/gas 1. Trim any excess fat of the shanks. Put a casserole or large lidded saucepan on a medium hob and add the olive oil. When the oil is sizzling, add the shanks and cook till they are brown all over, which should take about 5 minutes. Throw in the pot barley, pour in the water, season and put the lid on. Cook in the oven for 1 hour 15 minutes.

After 1 hour 15 minutes add the celery, onions and garlic and continue to cook for about another 30 to 45 minutes, until the vegetables are soft and the lamb is very tender and almost falling off the bone. Remove from the oven and skim the fat off the top and add back into the lamb. This is great perched on a large dollop of mashed potato.

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Ingredients

4 lamb shanks
2 tbsp Olive oil
1 pinch salt and pepper
2 tbsp pearl barley
225ml water
4 sticks Celery, cut into 6 cm chunks
2 large red onions, peeled and cut in four
8 cloves Garlic, peeled

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