Braised Lamb Shanks with Pearl Barley and Root Vegetables

==Description==
Purchased from Vega Estate in Longview, Texas in 1990. Dated 1964.
* Contributed by Cat's Recipes Y-Group
==Ingredients==
* 4 lamb shanks
* 1 tablespoon vegetable oil
* 2 tablespoons pearl barley
* 1¼ 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==
# Preheat the oven to 325°F.
# Heat the oil in a large frying pan over high heat.
# Fry the lamb shanks until nicely colored on all sides.
# Transfer them to a large flameproof baking dish and add the barley, stock or water, herbs and salt.
# Cover tightly with foil and a lid and cook in the preheated oven for 1½ hours.
# Remove the casserole from the oven; add the vegetables and a little more water if necessary.
# Season the vegetables lightly with salt and pepper, then cover the dish and return it to the oven for a further hour.
# Remove from the oven and check that the lamb is very tender and almost falling off the bone.
# If you think that it's not quite ready, return it to the oven for another 15 minutes.
# Transfer the lamb to a warmed serving platter and cover while you finish the braised vegetables.
# 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.
# To serve, ladle the braised vegetables onto large warmed plates and place the shanks on top.
Category:Carrot Recipes
Category:Cathy's Recipes
Category:Lamb shank or knuckle Recipes
Category:Lamb stock and broth Recipes
Category:Leek Recipes
Category:Pearl barley Recipes
Category:Potato Recipes