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Ingredients
- 2tbs vegetable oil
- 4 lamb shanks
- 150ml white wine
- 4 carrots, peeled and sliced into 2cm chunks
- 450g baby potatoes, halved
- 2 medium brown onions, peeled and cut into chunks
- 800ml brown chicken stock
- Sea salt and black pepper
- 70g pearl barley
- Handful flat leaf parsley
- Handful mint leaves
- Preheat a slow cooker to high. Heat a large frying pan and add the oil. Add the lamb shanks and fry until browned, turning regularly, then place in the slow cooker (You can do two at a time if the pan is too crowded). Return the pan to the heat and add the white wine. Reduce by half and then add the white wine to the slow cooker.
- To the slow cooker then add the carrot, baby potatoes, onions, brown chicken stock and a pinch of salt and pepper. Place the lid on and cook on high for four hours until the lamb meat is falling off the bone.
- Next remove the bones from the lamb shanks. Add the pearl barley, flat-leaf parsley and mint, and stir. Place the lid back on and cook for a further 30 minutes on high until the pearl barley softens. Then adjust the seasoning and ladle into bowls.
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