Lamb Shank Broth with Chunky Vegetables
4 Welsh lamb shanks
15ml (1 tbsp) Oil
1 Onion, peeled and quartered
1 Leek, thickly sliced
2 Carrots, peeled and cut into chunks
2 Celery sticks, cut into chunks
2 Bay leaves
2 Parsnips, peeled and cut into chunks
50g (2 oz) Pearl barley
450ml (¾ pt) Lamb stock
Cooking Time: One and a half to two hours
Temperature: Gas Mark 4, 180°C, 350°F
1. Heat the oil in a large pan, add the lamb shanks and brown on all sides.
2. Add the prepared vegetables and pearl barley, stir well together.
3. Add the stock and bring to the boil and season. Cover with lid and simmer for 1½ – 2 hours either on the hob or in a preheated oven.
4. Serve with a mound of creamy mashed potato and steamed green vegetables.