Lamb Shanks with Barley Broth

By bakers_delight85

Ingredients

• 2 Tbsp. olive oil
• 6 lamb shanks
• 1 large onion, chopped medium
• 1 pound carrots, peeled and chopped medium
• 4 celery ribs, chopped medium
• 4 garlic cloves, minced
• 1 Tbsp. minced fresh thyme
• 9 cups water
• 2 bay leaves
• 1 Tbsp. salt
• 1 Tsp. pepper
• 1 1/2 cups pearl barley

Details

Servings 10

Preparation

Step 1

Heat the oil in a large Dutch oven over medium-high heat until just smoking. Cook the lamb shanks until browned on all sides, 5 to 7 minutes, then transfer to a plate. Drain off all but 1 Tbsp. fat from the pot. Add the onion, carrots, celery, garlic, and thyme to the fat in the now-empty pot and cook until the vegetables are softened, about 5 minutes. Transfer the vegetable mixture to a bowl.
Add the lamb shanks, any accumulated juices, water, bay leaves, salt, and pepper to the pot and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, covered, until the lamb is just tender, about 3 hours. Remove the shanks from the pot and when cool remove the meat and return it to the pot. Add the vegetables and barley to the pot, return to a simmer, and cook, covered, until the barley is soft, about 1 1/2 hours. Discard the bay leaves. Serve.