Lamb Shanks with Barley and Garlic
Indulge in the rich, comforting flavors of this hearty Lamb Shanks with Barley and Garlic recipe, a perfect centerpiece for an elegant dinner or cozy family meal. Tender lamb shanks are slow-braised to perfection in a robust sauce infused with garlic, dry red wine, fresh herbs, and savory vegetables, creating layers of flavor with every bite. Complemented by pearl barley, which soaks up the rich juices, this dish delivers a satisfying, wholesome texture that's balanced by the freshness of a parsley garnish. Ideal for slow-cooking enthusiasts, this recipe transforms simple ingredients into a restaurant-quality meal that will fill your kitchen with irresistible aromas. Whether served at a special occasion or as an indulgent weeknight dinner, this one-pot masterpiece will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 6 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef or chicken stock
- 1 cup pearl barley
- 2 pieces bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the lamb shanks with salt and black pepper on all sides.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks for 3–4 minutes per side until browned. Remove and set aside.
Add the diced onion, carrots, and celery to the pot, cooking for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
Add the tomato paste to the pot and stir well. Cook for 2 minutes to deepen the flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
Return the lamb shanks to the pot, and pour in the stock. Add the pearl barley, bay leaves, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer gently for 2–2.5 hours, stirring occasionally, until the lamb is tender and the barley is cooked through. Add more stock if needed to keep the mixture from drying out.
Remove the bay leaves, rosemary, and thyme sprigs. Adjust seasoning with additional salt and pepper, if necessary.
Serve the lamb shanks hot, spooning the barley and sauce over each serving. Garnish with chopped parsley and enjoy.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 8795 mg | 382% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 23.9 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4437 mg | 94% | |
*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.
