Lamb and barley hot pot recipe
 6 lamb shankssalt and freshly ground black pepper2 tbsp olive oil2 onions, peeled, roughly chopped3 carrots, peeled, roughly chopped½ swede or turnip, peeled and cut into small chunks4 cloves garlic, peeled, roughly chopped2 tbsp finely chopped fresh rosemary2 bay leaves2 sprigs fresh thyme, finely chopped2 tbsp tomato purée250g/9oz pearl barley1½ litres/3 pints chicken stock2-3 tbsp mint jelly3 tbsp roughly chopped fresh flatleaf parsley 6 lamb shanks salt and freshly ground black pepper 2 tbsp olive oil 2 onions, peeled, roughly chopped 3 carrots, peeled, roughly chopped ½ swede or turnip, peeled and cut into small chunks 4 cloves garlic, peeled, roughly chopped 2 tbsp finely chopped fresh rosemary 2 bay leaves 2 sprigs fresh thyme, finely chopped 2 tbsp tomato purée 250g/9oz pearl barley 1½ litres/3 pints chicken stock 2-3 tbsp mint jelly 3 tbsp roughly chopped fresh flatleaf parsley Method Preheat the oven to 150C/300F/Gas 2.Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over.Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown.Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.)Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over. Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over. Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown. Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown. Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.) Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.) Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve. Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve.