Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, lamb shanks with red wine and barley. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb. The red wine sauce is super simple to make but after hours of slow cooking, it transforms into an incredible rich, deeply flavoured sauce that's silky and glossy. All Reviews for Lamb Shanks with Barley. Lamb Shanks with Barley. this link is to an external site that may or may not meet accessibility guidelines.
lamb shanks with red wine and barley is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. lamb shanks with red wine and barley is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lamb shanks with red wine and barley using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make lamb shanks with red wine and barley:
- Take casserole
- Take 2 lamb shanks
- Prepare 1 onion carrot stick celery
- Take 2 clove garlic
- Get 2 tsp olive oil
- Get 1 cup red wine
- Prepare 1 can crushed tomatoes
- Take 1 tsp dried thyme
- Make ready 1 salt pepper
- Take 2 cup beef stock
- Take 1 cup pearl barley
- Prepare 2 tsp lemon zest
- Make ready 1 clove garlic
- Prepare 2 tbsp parsley
- Make ready 2 cup water
Season lamb shanks with salt and pepper before browning all over in a hot pan. Take a deep oven proof dish and add to it the red wine, chopped Stir until caramelised and add the finely chopped garlic. Add the pearl barley and stir well. Transfer the lamb shanks to a large flameproof casserole or ovenproof pan with a lid, and add the barley, stock or water, herbs, and salt.
Steps to make lamb shanks with red wine and barley:
- preheat oven to 150degrees c
- in heavy based casserole on the stovetop add olive oil and brown lamb shanks
- remove from pan and set aside.add finely chopped onion carrot and celery
- brown vegies for five mins then add finely chopped garlic
- deglaze pan with red wine then add tomatoes beef stock salt and pepper and thyme
- return shanks to pan and add barley
- once its simmering put lid on dish and put into oven for around 3 hours or until meat is falling off the bone
- finely chop lemon zest parsey and garlic together to sprinkle on top of finished dish
Add the pearl barley and stir well. Transfer the lamb shanks to a large flameproof casserole or ovenproof pan with a lid, and add the barley, stock or water, herbs, and salt. Transfer the lamb shanks from the cooking pot to a warmed serving platter and cover with kitchen foil while you finish the braised vegetables. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce.
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