INGREDIENTS

INSTRUCTIONS

Tie each shank securely with the string and season well. Bring the
stock contents to the boil in a deep saucepan and drop in the shanks.
Immediately reduce heat to simmer and cover with a lid, cook on a low
heat for 2 hours.  After 2 hours check shanks (the meat will be loose
by the bone if  cooked) and remove enough of the stock to cover the
pearl barley.  Bring the barley to the boil until just tender and
season to taste.  Remove more stock, approximately 300ml and boil
(reduce) with the  port until it thickens a little and reduces to
approximately half the  original level.  Meanwhile, keep the shanks in
the remaining stock warming, but not on  the heat.  Check sauce and
pearl barley is alright, remove shanks and remove  string. Put barley
on a plate with a little mashed potato (garlic  mash) to hold it. Put
barley into a sauce and pour over the lamb,  finish with chopped
coriander sprinkled over.  Onions: Bring the vinegar, red wine and
sugar to the boil, drop in the  onions and cook for 30 minutes until
the onions have completely  absorbed the liquid - taste and serve.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1533
Calories From Fat: 45
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 717.9mg
Potassium: 2702.9mg
Carbohydrates: 342.7g
Fiber: 68.1g
Sugar: 37.8g
Protein: 44.3g