Lamb shanks with barley

By Bexter

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)

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.