Slow-Cooked Barley-Braised Lamb Shanks
This hearty Slow-Cooked Barley-Braised Lamb Shanks recipe is a cherished family dish passed down from my mother, Mary Marble Wettergreen. Originally baked to perfection in the oven, I’ve discovered that preparing this dish in a crockpot enhances the flavors and tenderizes the lamb to a fork-tender delight. The combination of rich lamb shanks simmered with nutty pearl barley and a medley of aromatics creates a comforting meal that is perfect for colder days or a festive gathering. Prepare this dish the night before or early in the morning, and let your slow cooker work its magic while you go about your day.
N/A
Servings
650
Calories
13
Ingredients
Ingredients
Lamb shanks
4 (8 ounces each)
Olive oil
2 tablespoons (for browning)
Garlic cloves
3 (minced (or 1 tsp. garlic powder))
Onion
1 medium (chopped fine)
Bay leaves
2 (whole)
Dried thyme
1/2 teaspoon (or 2 tsp. fresh thyme)
Nutmeg
1 pinch (optional)
Salt
2 tablespoons (to taste)
Pearl barley
3/4 cup (rinsed and drained)
Chopped tomatoes
1 (14 ounce) can (drained)
Tomato paste
1 tablespoon (for depth of flavor)
Water
1 cup (to help cook the barley)
Dry red wine
1/2 cup (such as Burgundy (or substitute with water))
Instructions
1
In a heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown them on all sides until they develop a rich, golden crust, about 4-5 minutes per side. Once browned, remove the shanks and set them aside.
2
In the same skillet, add the chopped onion and minced garlic (or garlic powder). Sauté until the onion becomes translucent and tender, about 5-7 minutes. Stir in the bay leaves, dried thyme, nutmeg (if using), and salt, allowing the herbs to release their aroma.
3
If using a crockpot, transfer the sautéed onion and garlic mixture to the crockpot. Add the browned lamb shanks, making sure they are nestled amongst the aromatics. Stir in the pearl barley, chopped tomatoes, tomato paste, water, and red wine (if using). Ensure the barley is fully submerged in the liquid.
4
For crockpot preparation: Cover and set the slow cooker to 'Low' for at least 8 hours. This allows the flavors to meld beautifully while the lamb shanks become meltingly tender.
5
For baking in the oven: Preheat your oven to 325°F (160°C). Cover the Dutch oven tightly and place it in the preheated oven. Bake for approximately 3 hours, or until the lamb shanks are tender and the meat is falling off the bone.
6
Once cooked, turn off the heat and allow the pot to sit uncovered for 10-20 minutes. This helps the dish to settle. Use a tablespoon to skim off any excess fat from the surface before serving.
Nutrition Information
28g
Fat
42.5g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Slow-Cooked Barley-Braised Lamb Shanks.
Who is the original source of this recipe?
This is a cherished family dish passed down from Mary Marble Wettergreen.
Can I cook this recipe in a crockpot?
Yes, preparing this dish in a crockpot enhances the flavors and tenderizes the lamb.
How long does the lamb cook in a slow cooker?
The lamb should be cooked on the 'Low' setting for at least 8 hours.
Can I bake this dish in the oven?
Yes, you can bake it in a preheated oven at 325°F (160°C) for approximately 3 hours.
What type of barley is recommended for this recipe?
The recipe calls for 3/4 cup of pearl barley, rinsed and drained.
How many lamb shanks are needed?
The recipe requires 4 lamb shanks, approximately 8 ounces each.
Do I need to brown the lamb shanks before slow cooking?
Yes, brown them in olive oil for 4-5 minutes per side to develop a rich, golden crust.
What aromatics are used in the base?
The base uses chopped onion and minced garlic cloves.
Can I substitute garlic powder for fresh garlic?
Yes, you can use 1 teaspoon of garlic powder instead of 3 fresh cloves.
Is wine necessary for this recipe?
No, you can substitute the 1/2 cup of dry red wine with water.
What kind of red wine is suggested?
A dry red wine such as Burgundy is recommended.
Should the chopped tomatoes be drained?
Yes, the recipe specifies using one 14-ounce can of chopped tomatoes, drained.
What herbs and spices provide the flavor profile?
The flavors come from bay leaves, dried thyme, salt, and an optional pinch of nutmeg.
Can I use fresh thyme instead of dried?
Yes, you can substitute 1/2 teaspoon of dried thyme with 2 teaspoons of fresh thyme.
How much tomato paste is used?
One tablespoon of tomato paste is added for depth of flavor.
Is it important to submerge the barley?
Yes, ensure the pearl barley is fully submerged in the liquid to cook properly.
Should the dish rest after cooking?
Yes, allow the pot to sit uncovered for 10-20 minutes to help the dish settle.
How do I handle excess fat on the surface?
Use a tablespoon to skim off any excess fat from the surface before serving.
How many calories are in a serving?
Each serving contains approximately 650 calories.
What is the protein content of this dish?
This recipe provides 50g of protein per serving.
How much fat is in one serving?
There are 28g of fat per serving.
What is the carbohydrate count?
There are 42.5g of carbohydrates per serving.
Can I prepare this recipe the night before?
Yes, it is perfect to prepare early in the morning or the night before.
How much salt is recommended?
The recipe suggests 2 tablespoons of salt, or to taste.
How much water is added to the pot?
One cup of water is added to help cook the barley.
What is the texture of the meat after cooking?
The lamb shanks become fork-tender and will fall off the bone.
How long do I sauté the onions?
Sauté the onions and garlic for about 5-7 minutes until translucent.
Is nutmeg a mandatory ingredient?
No, a pinch of nutmeg is optional in this recipe.
What kind of weather is this meal best suited for?
This comforting and hearty meal is perfect for colder days or festive gatherings.