Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 x Shanks of lamb, (off leg) weighing 8-10z each
- 1 head garlic, halved
- 500 ml Lamb stock
- 200 ml Water
- 2 x Onions, minced
- 1 x Leek
- 4 x Tomatoes
- 150 ml Red wine
- 1 sprg thyme Seasoning
- 12 ounce Pearl barley
- 150 ml Cooking port Butchers string Minced coriander, to garnish
- 2 x Onions, peeled and sliced thinly
- 100 ml Red wine vinegar
- 150 ml Red wine
- 4 ounce Caster sugar
Direcciones
- Tie each shank securely with the string and season well. Bring the stock contents to the boil in a deep saucepan and drop in the shanks.
- Immediately reduce heat to simmer and cover with a lid, cook on a low heat for 2 hrs.
- After 2 hrs check shanks (the meat will be loose by the bone if cooked) and remove sufficient of the stock to cover the pearl barley.
- Bring the barley to the boil till just tender and season to taste.
- Remove more stock, approximately 300ml and boil (reduce) with the port till it thickens a little and reduces to approximately half the original level.
- Meanwhile, keep the shanks in the remaining stock warming, but not on the heat.
- Check sauce and pearl barley is alright, remove shanks and remove string. Put barley on a plate with a little mashed potato (garlic mash) to hold it. Put barley into a sauce and pour over the lamb, finish with minced coriander sprinkled over.
- Onions: Bring the vinegar, red wine and sugar to the boil, drop in the onions and cook for 30 min till the onions have completely absorbed the liquid - taste and serve.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1603g | |
| Calories 1697 | |
| Calories from Fat 41 | 2% |
| Total Fat 4.92g | 6% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 94mg | 4% |
| Potassium 2565mg | 73% |
| Total Carbs 324.7g | 87% |
| Dietary Fiber 63.3g | 211% |
| Sugars 28.85g | 19% |
| Protein 41.06g | 66% |
