Lamb and Barley Hot Pot

Ingredients

• 6 lamb shanks
• 2 tbsp olive oil
• 2 onions, roughly chopped
• 3 carrots, peeled and roughly chopped
• ½ swede/turnip, peeled and cut into small chunks
• 4 garlic cloves, roughly chopped
• 2 tbsp rosemary, finely chopped
• 2 bay leaves
• 2 sprigs thyme, finely chopped
• 2 tbsp tomato puree
• 250g (9oz) pearl barley
• 1½ litres chicken stock
• 2-3 tbsp mint jelly
• 3 tbsp flat leaf parsley, roughly chopped

Method

• 1. Preheat the oven to 150C/300F/Gas 2.
• 2. Season the lamb shanks with salt and black pepper.
• 3. Heat a large ovenproof casserole until hot, add the oil and lamb shanks and cook on each side until golden brown.
• 4. Remove from the pan then add the onions, carrot, swede and garlic and cook for 2-3 minutes.
• 5. Add the rosemary, bay, thyme and tomato puree and cook for a further minute.
• 6. Add the pearl barley and stock to the pan then add the lamb shanks and bring to a simmer.
• 7. Cover tightly then transfer to the oven and cook for as long as possible – 3-6 hours.
• 8. Remove from the oven, then add the mint jelly and parsley.
• 9. Check the seasoning then serve.