Welsh Lamb Shank Broth with Chunky Vegetables and Pearl Barley



Method

  1. Preheat oven to gas mark 4, 180°C, 350°F.
  2. Heat the oil in a large pan, add the lamb shanks and brown on all sides.
  3. Add the prepared vegetables and pearl barley, stir well together.
  4. Add the stock and bring to the boil and season. Cover with lid and simmer for 1½ - 2 hours either on the hob or in a preheated oven.
  5. Serve with a mound of creamy mashed potato and steamed green vegetables.

Recipe Information

Serves 4
Calories 297 kcals
Cooking Time

Ingredients

  • 4 Welsh lamb shanks
  • 1tbsp oil
  • 1 onion, peeled and quartered
  • 1 leek, thickly sliced
  • 2 carrots, peeled and cut into chunks
  • 2 celery sticks, cut into chunks
  • 2 bay leaves
  • 2 parsnips, peeled and cut into chunks
  • 50g (2 oz) pearl barley
  • 450ml (¾ pt) lamb stock
  • seasoning

Nutrition Information

  • Calories 297 kcal
  • Energy 1245kj
  • Fat 12.7 g
  • Saturates 4.4g
  • Salt 0.75g
  • Iron 2.90mg
  • 5-a-day 1