Braised Lamb Shanks
with Pearl Barley and Root Vegetables

Serves 4

 

This recipe is from our friend Eugene Callaghan in Gorey, County Wexford. It is typical of the tasty, hearty fare that he serves in his pub to locals and visitors alike. Shanks are meaty leg joints that are perfect for braising.

 

4 lamb shanks
1 tablespoon vegetable oil
2 tablespoons pearl barley
1-1/4 cups lamb stock or water
1 fresh thyme sprig or 1/2 teaspoon dried thyme
1 fresh parsley sprig
1 teaspoon salt
5 ounces carrots, roughly chopped
1 large leek, cut into 8 pieces
4 small potatoes, quartered
2 small onions, quartered
Salt and freshly ground black pepper
4 heaped tablespoons fresh parsley leaves,
   blanched and refreshed, to garnish

 

Preheat the oven to 325 degrees F.

Ask your butcher to trim off any excess fat and saw the knuckles from the shanks. Heat the oil in a large frying pan over high heat. Fry the lamb shanks until nicely colored on all sides. Transfer them to a large flameproof baking dish and add the barley, stock or water, herbs and salt. Cover tightly with foil and a lid and cook in the preheated oven for 1-1/2 hours.

Remove the casserole from the oven, add the vegetables and a little more water if necessary. Season the vegetables lightly with salt and pepper, then cover the dish and return it to the oven for a further hour.

Remove from the oven and check that the lamb is very tender and almost falling off the bone. If you think that it's not quite ready, return it to the oven for another 15 minutes.

Transfer the lamb to a warmed serving platter and cover while you finish the braised vegetables. Bring the dish back to a simmer on top of the stove, adding more water to give you a nice consistency if necessary. Add the blanched parsley leaves and check and adjust the seasoning to taste.

To serve, ladle the braised vegetables onto large warmed plates and place the shanks on top.

 

Gourmet Ireland
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-15-4
Recipe reprinted by permission.

Buy the Book!

Gourmet Ireland 2
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-34-0
Recipe reprinted by permission.

Buy the Book!

 

Gourmet Ireland and Gourmet Ireland 2

Recipes

 


 

This page created March 2000

Top


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Memorial Day Recipes
Memorial Day Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions & Charts
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Nominees

Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Everyday Italian
Top Cookbooks
& Gift Ideas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tenerife
Weight Loss Diet
Women's Vests
Vending Machines