The Sunday Brunch Cookbook by Simon Rimmer

Author:Simon Rimmer
Language: eng
Format: epub
ISBN: 9781473563339
Publisher: Ebury Publishing
Published: 2019-04-18T00:00:00+00:00

Bloody Mary Lasagne

Lamb Shanks with Pearl Barley & Red Wine

SERVES: 4

2 tablespoons vegetable oil

4 lamb shanks

6 carrots, sliced

2 onions, sliced

3 garlic cloves, sliced

1 bay leaf

A few thyme sprigs

2 tablespoons tomato purée

25g plain flour

500ml red wine

500ml chicken stock

75g pearl barley

Salt and black pepper

To serve

Buttery mashed potato

This is a hearty dish for wholesome appetites. Lamb shanks are a great inexpensive cut of meat, but the secret to perfect results is to cook the shank low and slow until the meat falls apart. This recipe works brilliantly when cooked on the hob, but if you have a slow cooker then it will be just as good made that way.

1. Heat 1 tablespoon of the oil in a heavy-based pan or flameproof casserole and add the lamb shanks, two at a time (crowding the pan reduces the heat and steams rather than fries the lamb). Fry on all sides to get a good colour on them, then remove to a plate.

2. Add the remaining 1 tablespoon oil, then gently fry the carrots, onions, garlic, bay leaf and thyme in the pan for 5 minutes.

3. Stir in the purée and cook for 5 minutes, then add the flour and cook for 2 minutes. Gradually add the wine and stock, stirring to make a smooth sauce, then bring to the boil.

4. Turn down to a simmer and add the lamb back to the pan, with the pearl barley. Add plenty of salt and pepper to taste, cover and cook over a low heat for 3 hours, until the meat pulls easily away from the bone. Serve with buttery mash.

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