Braised Lamb Shanks with Barley
Indulge in the ultimate comfort food with this hearty Braised Lamb Shanks with Barley recipe, a perfect marriage of rich, melt-in-your-mouth lamb and wholesome, nutty pearl barley. Slowly braised in a savory broth infused with red wine, garlic, and herbs, the dish is layered with robust flavors and paired with tender root vegetables like carrots and celery. As the lamb shanks slowly cook to fall-off-the-bone perfection, the barley absorbs the luscious flavors of the sauce, creating a one-pot meal that's as satisfying as it is comforting. Ideal for cozy dinners or special occasions, this rustic yet elegant dish is garnished with fresh parsley for a vibrant finish. Whether you're serving it with crusty bread or enjoying it on its own, this recipe is a guaranteed crowd-pleaser and a must-try for lovers of slow-cooked, flavorful meals.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 2 large, chopped carrots
- 2 chopped celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef stock
- 2 whole bay leaves
- 4 sprigs fresh thyme
- 0.75 cup pearl barley
- 2 tablespoons, chopped parsley
Instructions
Season the lamb shanks with 1 teaspoon of salt and the black pepper. Lightly coat them in flour, shaking off any excess.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb shanks on all sides (about 10 minutes total) and set them aside.
In the same pot, reduce the heat to medium and add the diced onion, chopped carrots, and celery. Sauté for 5-7 minutes until softened and beginning to caramelize.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to coat the vegetables and slightly darken in color.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Simmer for 3-4 minutes to reduce the wine slightly.
Return the lamb shanks to the pot and add the beef stock, bay leaves, and thyme. Bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise the lamb shanks for 2 hours, turning them halfway through for even cooking.
After 2 hours, stir in the pearl barley and return the pot to the oven, uncovered, for an additional 40-50 minutes, or until the barley is tender and the lamb is falling off the bone.
Remove the pot from the oven and discard the bay leaves and thyme sprigs.
Taste the sauce and adjust the seasoning with the remaining salt if needed.
Serve the lamb shanks over the barley, sprinkled with fresh parsley for garnish.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 9233 mg | 401% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 28.7 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5219 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
