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Ale Barley Lamb Shanks

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Ingredients

  • 4 lamb shanks roughly 400g each
  • 2 leeks
  • 200 g pearl barley
  • 1 heaped tablespoon umami paste
  • 500 ml of your favourite ale

Instructions

  • Preheat the oven to 170°C/325°F/gas 3.
  • Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil, while you halve, wash and roughly chop the leeks.
  • Add them to the pan with the pearl barley, umami paste and a pinch of sea salt and black pepper, then stir well.
  • Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 1.
  • 2 litres of water.
  • Cook in the oven for 2 hours 30 minutes, or until tender, then dish on up.
  • Easy!
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Course Lamb