Slow-Roasted Lamb and Barley with Leeks and Carrots
|1kg Carrots (White Heritage)(s)||
|1 Flat Leaf Parsley (Bunch)(s)||
|1 Bay Leaf (60G Pack)(s)||
|1kg Italian New Potatoes (s)||
|2 Round Shallots 250g Bag(s)||
|Black Pepper (Ground)|
Try this slow-roasted lamb and barley with leeks and carrots with spicy, malty ales. This is so smooth, rich example is a great choice.
4 lamb shanks.
3 medium leeks, trimmed and thickly sliced.
12 shallots, peeled.
3 medium carrots, scrubbed and thickly sliced.
1 tbsp olive oil.
175g(6oz) pearl barley.
600ml (1pint) lamb or chicken stock.
300ml(10floz) dry white wine or water.
4 fresh bay leaves.
25g(1oz) fresh flat-leaf parsley, finely chopped.
roast potatoes, to serve.
- Preheat oven to 220C/425F/gas 7. Rub the lamb shanks with a little salt and pepper, place in a deep roasting tin and cook for 10 mins. Toss the leeks, shallots and carrots with the olive oil and add to the tin. Return to the oven for a further 10 mins until the lamb and vegetables are starting to brown.
- Reduce oven temperature to 180C/350F/gas 4. Add the barley, stock, wine and bay leaves to the tin plus 200ml of water. Cover with foil and roast for 2 hrs and 15 mins or until the lamb is very tender and teh barley has cooked through.
- Spoon into shallow bowls and scatter with chopped parsley. Serve with roast paotatoes if desired.