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Lamb and Barley Hot Pot

Succulent lamb shanks slow-cooked with root vegetables, pearl barley, and aromatic herbs in a rich chicken stock base.

HealthyDinnerLambStewSlow Cook

Estimated Nutrition

Per Serving Total
Calories 802.1 kcals 4812.5 kcals
Carbohydrates 43.5 grams 261.2 grams
Fat 40.4 grams 242.4 grams
Protein 57.6 grams 345.8 grams
Cook Time
180 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Tomato Purée
null
2
tbsp
Mint Jelly
to taste
GrainsCereals
250
g
Pearl Barley
null
Liquids
1.5
l
Chicken Stock
null
Meat
6
piece
Lamb Shanks
null
NutsSeeds
1
to taste
Salt
null
1
to taste
Black Pepper
freshly ground
4
clove
Garlic
peeled and roughly chopped
2
tbsp
Rosemary
finely chopped fresh
2
piece
Bay Leaves
null
2
sprig
Thyme
finely chopped fresh
3
tbsp
Parsley
roughly chopped fresh flatleaf
OilsFats
30
ml
Olive Oil
null
Vegetables
2
piece
Onion
peeled and roughly chopped
3
piece
Carrot
peeled and roughly chopped
0.5
piece
Swede
peeled and cut into small chunks
0.5
piece
Turnip
alternative to swede, peeled and cut into small chunks

Steps

  • Preheat the oven to 150°C.
  • Season lamb shanks with salt and pepper then sear in a hot casserole with oil until golden-brown.
  • Remove lamb and sauté onions, carrots, swede, and garlic until browned.
  • Stir in herbs, tomato purée, and pearl barley, then add chicken stock and simmer.
  • Cover and bake in the oven for at least 3 hours until the meat is very tender.
  • Stir in mint jelly and parsley, adjust seasoning, and serve.