Braised Lamb Shanks with Pearl Barley and Root Vegetables

Description
Purchased from Vega Estate in Longview, Texas in 1990. Dated 1964.

Ingredients

 * 4 lamb shanks
 * 1 tablespoon vegetable oil
 * 2 tablespoons pearl Barley
 * 1-1/4 cup lamb stock or water
 * 1 fresh thyme sprig
 * 1 fresh Parsley sprig
 * 1 teaspoon salt
 * 5 ounces carrots, roughly chopped
 * 1 large leek, cut into 8 pieces
 * 4 small potatoes, quartered
 * 2 small onions, quartered
 * Salt and freshly ground black pepper
 * 4 heaped tablespoons fresh Parsley leaves, blanched and refreshed, to garnish

Directions

 * 1) Preheat the oven to 325.
 * 2) Heat the oil in a large frying pan over high heat.
 * 3) Fry the lamb shanks until nicely colored on all sides.
 * 4) Transfer them to a large flameproof baking dish and add the Barley, stock or water, herbs and salt.
 * 5) Cover tightly with foil and a lid and cook in the preheated oven for 1-1/2 hours.
 * 6) Remove the casserole from the oven; add the vegetables and a little more water if necessary.
 * 7) Season the vegetables lightly with salt and pepper, then cover the dish and return it to the oven for a further hour.
 * 8) Remove from the oven and check that the lamb is very tender and almost falling off the bone.
 * 9) If you think that it's not quite ready, return it to the oven for another 15 minutes.
 * 10) Transfer the lamb to a warmed serving platter and cover while you finish the braised vegetables.
 * 11) Bring the dish back to a simmer on top of the stove, adding more water to give you a nice consistency if necessary. Add the blanched Parsley leaves and check and adjust the seasoning to taste.
 * 12) To serve, ladle the braised vegetables onto large warmed plates and place the shanks on top.

Contributed by
Cat's Recipes Y-Group