- 4tbsp vegetable oil
- 8 lamb shanks
- 4 cloves garlic, crushed
- 2 brown onions, sliced
- 2 carrots, finely chopped
- 3 sticks celery, sliced
- 2 x 400g (13oz) tins chopped Italian tomatoes
- 250ml (8fl oz) white wine
- 2l (64fl oz) chicken of beef stock
- 1 stick cinnamon
- 1tsp ground cumin
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 2 fresh bay leaves
- 150g (5oz) pearl barley
- Chopped parsley, to serve
- Grated zest of 1 lemon, to serve
- Heat half the oil in a large frying pan over a medium heat. Cook the shanks two or three at a time, adding a little extra oil if needed, until browned. Transfer to a large casserole dish.
- Heat the remaining oil in the frying pan over medium heat. Add the garlic, onion, carrots and celery and cook, stirring occasionally, for 7-10 minutes or until the vegetables are tender but not coloured. Transfer to the casserole dish.
- Stir the tomatoes, wine and stock into the casserole and bring to the boil over a medium heat. Add the spices and bay leaves. Cover and simmer very gently for ½ hour, turning the shanks occasionally until tender. Remove the shanks from the pot and set aside.
- Add the pearl barley to the pot. Bring to the boil and simmer over a low heat for about 1 hour. Return the shanks to the saucepan and cook until heated through. Remove the cinnamon and bay leaves and season to taste. Sprinkle with chopped parsley and grated lemon zest before serving.
- Alternatively, while the barley is cooking you can remove the meat from the bones and discard the bones and any fat or sinew. Shred the meat, add to the soup and continue to cook until the barely is tender.
Freeze small portions (one or two shanks) and enough sauce to cover the meat in individual plastic containers. The smaller the amount frozen, the less time it will take the thaw. Thaw in the fridge before slowly reheating in a saucepan over a low heat.