Good, better, best
+ Good – If you can’t source baby leeks, use regular ones or leave them out and increase the amount of onions and carrots.
++ Better – Recipe
+++ Best – Upgrade your sides and serve with a rich buttery mash flavoured with finely chopped parsley and roasted garlic.
Ingredients
• 25g Bisto Vegetable Bouillon Paste
• 30ml vegetable oil
• 10 lamb shanks
• 100g pearl barley
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 375g carrots, roughly chopped
• 5 baby leeks, chopped into 2cm pieces
• 375g onions, quartered
• 75g Bisto Gravy Granules (or enough to thicken)
Method
- Preheat the oven to 150C. Mix the Bisto Vegetable Bouillon Paste and 750ml boiling water, then place to one side.
- Heat the oil in a frying pan; add the lamb shanks, turning occasionally, until golden brown on all sides.
- Place the lamb shanks into a large casserole or ovenproof dish with a lid and add the barley, Bouillon and herbs.
- Cover and cook in the oven for 1½ hours.
- Remove from the oven, add the vegetables and a little more water if needed, then return it to the oven for another hour.
- Check that the lamb is moist and almost falling off the bone. If you think that it’s not quite ready, return to the oven for another 15 mins and check again.
- Remove the lamb shanks and keep warm.
- Place the casserole dish on the stove and bring the liquid and vegetables to the boil, then stir in enough Bisto Gravy Granules until the sauce just starts to thicken.
- Adjust the seasoning with a little black pepper and serve with mashed potato.
