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Print this Recipe    Lamb Shanks 06

Braised Lamb Shanks With Barley
(Serves 4)

4 lamb shanks (approx. 8 oz.each)
2 Tbsp. olive oil
3 cloves fresh garlic, or 1 tsp. garlic powder
1 med. onion, chopped fine
2 bay leaves
1/2 tsp. dried thyme, or 2 tsp.fresh thyme
pinch of nutmeg (optional)
2 Tbsp. salt
3/4 cup pearl barley
1 can chopped tomatoes (14 oz.)
1 Tbsp. tomato paste
1 cup water
1/2 cup dry red wine such as burgundy (or substitute water)

In heavy skillet or dutch oven, brown lamb shanks in hot olive oil.
Remove shanks and set aside. Saute onion, garlic and spices in oil
until onion is soft. At this point you can transfer the entire
dish to the crock pot, or cook it in the dutch oven. Add salt,
barley, tomatoes, tomato paste, water (and wine if desired) to
shanks. Make sure all the barley is immersed in liquid.

TO BAKE: Cover Dutch oven closely and bake in a 325 degree oven
for 3 hours or until shanks are very tender and falling off the
bone.

CROCKPOT: Cook the dish on "Low" for at least 8 hours. I found it
easiest to assemble the night before and then just plug in the
crockpot when I leave for work in the morning.

In either case, turn off the heat and let the dish sit uncovered
for 10-20 minutes. Use a tablespoon and skim off any excess fat
from the top before serving.

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