Recipe Cottage


LOCATION: Recipes >> Lamb >> Lamb Shanks 06

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

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.