Slow roast lamb and barley recipe

187 ratings Rate
  • Serves 4
  • 15 mins to prepare and 2 hrs 35 mins to cook
  • 1077 calories / serving
  • Freezable
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Preheat oven to gas 7, 220°C, fan 200°C. Rub the lamb shanks with a little salt and pepper, place in a deep roasting tin and cook for 10 minutes. Toss the leeks, shallots and carrots with the olive oil and add to the tin. Return to the oven for a further 10 minutes, until the lamb and veg are starting to brown.

Reduce oven temperature to gas 4, 180°C, fan 160°C. Add the barley, stock, wine (or water, if your prefer) and bay leaves to the tin plus 200ml (7fl oz) of water. Cover with foil and roast for 2 hours 15 minutes, or until the lamb is very tender and the barley has cooked through. (This dish is not quite a stew but it isn't dry, either; there will be some liquid left in the tin after cooking.)

Spoon into shallow bowls and scatter with chopped parsley. Serve with roast potatoes, if desired.

See more Lamb recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 Tesco lamb shanks
  • 3 medium leeks, trimmed and thickly sliced
  • 12 shallots, peeled
  • 3 medium carrots, scrubbed and thickly sliced
  • 1tbsp olive oil
  • 175g (6oz) pearl barley
  • 600ml (1 pint) lamb or chicken stock
  • 300ml (10fl oz) dry white wine or water
  • 4 dried bay leaves
  • 25g (1oz) fresh flat-leaf parsley, finely chopped
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  • Energy 4497kj 1077kcal 54%
  • Fat 54g 7%
  • Saturates 25.6g 128%
  • Sugars 12.2g 14%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 51g Protein 86.9g Fibre 14.7g

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