Recipe Facts
Ingredients
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1 pound lamb shanks (about 2 medium shanks)
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Kosher salt and freshly ground black pepper
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2 tablespoons vegetable oil
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2 bay leaves
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3 medium cloves garlic
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1 medium onion, finely chopped (about 1 cup)
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8 cups homemade or store-bought low-sodium chicken broth
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2 medium carrots, finely diced (about 1 1/2 cups)
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1 medium parsnip, finely diced (about 3/4 cup)
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1 medium russet potato, finely diced (about 1 1/4 cups)
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1/3 cup pearl barley
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2 tablespoons finely chopped fresh parsley leaves
Directions
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Season lamb shank with salt and pepper. Heat oil in a Dutch oven over high heat until lightly smoking. Add lamb shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes total. Remove shanks and set aside. Add onions and cook, stirring constantly, until lightly softened, about 2 minutes. Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds. Add broth and return shanks to pot. Bring to a boil, reduce to a bare simmer, cover, and cook until lamb shanks are tender and meat is pulling away from the bone, about 2 hours. For best results, let broth cool completely overnight in refrigerator, scrape off fat, and return to heat the next day. Otherwise, skim fat with a ladle or large spoon and continue to step 2.
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Remove the shanks from the stock, and once cool enough to handle gently remove the meat from the bones and tear into bite-sized pieces. Reserve. Bring stock back to a simmer and add carrot, parsnip, potato, and pearl barley. Cook until barley is tender, about 25 minutes then return shredded meat to the pot. Season to taste with salt and pepper, stir in parlsey, and serve.
Special Equipment
This Recipe Appears In
Nutrition Facts (per serving) | |
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680 | Calories |
25g | Fat |
66g | Carbs |
49g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 680 |
% Daily Value* | |
Total Fat 25g | 33% |
Saturated Fat 8g | 39% |
Cholesterol 120mg | 40% |
Sodium 908mg | 39% |
Total Carbohydrate 66g | 24% |
Dietary Fiber 8g | 28% |
Total Sugars 7g | |
Protein 49g | |
Vitamin C 27mg | 137% |
Calcium 113mg | 9% |
Iron 6mg | 36% |
Potassium 2129mg | 45% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |