| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 4 |
|
Shanks of lamb; (off leg) weighing |
|
|
; 8-10oz each |
| 1 |
|
Head garlic; halved |
| 500 |
ml |
Lamb stock |
| 200 |
ml |
Water |
| 2 |
|
Onions; chopped |
| 1 |
|
Leek |
| 4 |
|
Tomatoes |
| 150 |
ml |
Red wine |
| 1 |
|
Sprig thyme |
|
|
Seasoning |
| 12 |
oz |
Pearl barley |
| 150 |
ml |
Cooking port |
|
|
Butchers string |
|
|
Chopped coriander; to garnish |
| 2 |
|
Onions; peeled and sliced |
|
|
; thinly |
| 100 |
ml |
Red wine vinegar |
| 150 |
ml |
Red wine |
| 4 |
oz |
Caster sugar |
INSTRUCTIONS
STOCK AND COOKING LIQUOR
CARAMELISED ONIONS
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.
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