Name: Rustic Italian lamb shanks with barley
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: ½ cup (100g) pearl barley; 2 tablespoons olive oil; 4 french-trimmed lamb shanks (800g); 1 large brown onion (200g), sliced thinly; 2 stalks celery (300g), chopped coarsely; 2 medium carrots (240g), sliced thickly; 1 large red capsicum (350g), chopped coarsely; 4 cloves garlic, crushed; 2 teaspoons fennel seeds; 1 teaspoon smoked paprika; 2 dried bay leaves; ⅓ cup (95g) tomato paste; 400 grams canned diced tomatoes; 3 cups (750ml) beef stock; 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves; ⅓ cup (25g) grated parmesan

Fall off the bone tender lamb shanks are slow cooked in a mixture of tomatoes, barley and spices for a truly heart meal for the family.

Looking for more lamb recipes for your slow-cooker?

Ingredients

½ cup (100g) pearl barley

2 tablespoons olive oil

4 french-trimmed lamb shanks (800g)

1 large brown onion (200g), sliced thinly

2 stalks celery (300g), chopped coarsely

2 medium carrots (240g), sliced thickly

1 large red capsicum (350g), chopped coarsely

4 cloves garlic, crushed

2 teaspoons fennel seeds

1 teaspoon smoked paprika

2 dried bay leaves

⅓ cup (95g) tomato paste

400 grams canned diced tomatoes

3 cups (750ml) beef stock

2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

⅓ cup (25g) grated parmesan

Method

Rinse barley in a sieve under cold running water; drain well.

Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook lamb, in batches, turning, for 15 minutes, or until well browned. Remove from cooker.

Heat remaining oil in cooker on sauté (MEDIUM) setting; cook onion, celery, carrot and capsicum, stirring, for 5 minutes or until vegetables soften. Add garlic, fennel seeds, paprika and bay leaves; cook, stirring, for 2 minutes or until fragrant. Add paste; cook, stirring, for 2 minutes. Stir in tomatoes, stock and barley. Return lamb to cooker; bring to the boil.

Cook, covered, on low, for 8 hours. Discard bay leaves; season to taste.

Serve lamb mixture topped with parsley and parmesan.

Accompany with a bitter leaf salad.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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