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Slow Roasted Lamb & Barley with Leeks & Carrots


– 4 lamb shanks (from the butchers’ counter)
– 3 medium leeks, trimmed & thickly sliced
– 12 shallotts, peeled
– 3 medium carrotts, scrubbed & thickly sliced
– 1 tbsp olive oil
– 175g (6oz) peral barley
– 600ml (1 pint) lamb or chicken stock
– 300ml (10FL oz) dry white wine
– 4 fresh bay leaves
– 25g (1oz) fresh flat-leaf parsely
– roast potatoes or mash potatoes to serve


1) Preheat oven to gas 7, 220C, fan 200C

2) Rub the lamb shanks with a little sale & perpper, place in a deep roasting tin and cook for 10 minutes.

3) Toss the leeks, shallotts & carrotts in the olive oil and add to the roasting tin.

4) Return to the oven for a further 10 minutes, until the lamb and the vegetables are starting to brown.

5) Reduce oven temperature to gas 4, 180C, fan 160C.

6) Add the barley, stock, wine (or water, if you prefer) and bay leaves to the tin plus 200ml (7fl oz) of water. Cover with foil and roast for 2 hours 15 minutes, or until the lamb is very tender and the barley has cooked through.

Spoon into shallow bowls and scatter with chopped parsley. Serve with roast potatoes.

NB: This dish is not quite a stew but it isn’t dry either; there will be some liquid left in the tin after cooking.