Lamb shanks with barley
By Bexter
Rate this recipe
4.3/5
(16 Votes)
Ingredients
- 1 tablespoon vegetable oil
- 3 - 3 1/2 pounds meaty lamb shanks or meaty beef shank crosscuts
- 4 carrots, cut into 1/2-inch slices (2 cups)
- 3 stalks celery, cut into 1/2-inch slices (1-1/2 cups)
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 14 ounce can chicken broth
- 1 cup regular barley
- 1/2 1/2
- cup chopped onion (1 medium)
- 1/3 1/3
- cup water
- 1/2 1/2
- teaspoon ground black pepper
- 2 tablespoons balsamic vinegar (optional)
- Snipped fresh rosemary (optional)
Details
Preparation
Step 1
In a large skillet heat oil over medium heat. Cook meat in hot oil until brown on all sides; drain fat.
2. In a 5- to 6-quart slow cooker combine carrots, celery, tomatoes, broth, barley, onion, the water, and pepper. Add meat to cooker.
3. Cover and cook on low-heat setting for 7 to 9 hours (do not use high-heat setting) or until lamb pulls easily from bones and barley is tender.
4. Remove meat from slow cooker; transfer to a serving platter. Skim off fat from vegetable-barley mixture. If desired, stir in vinegar. Serve with lamb. Id desired, top each serving with fresh snipped rosemary.
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