Lamb Shanks with Barley

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15 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 7 hrs to 9 hrs (low)
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Lamb Shanks with Barley
Ingredients
1
tablespoon vegetable oil
3
pounds meaty lamb shanks or meaty beef shank crosscuts
4
carrots, cut into 1/2-inch slices (2 cups)
3
stalks celery, cut into 1/2-inch slices (1-1/2 cups)
1
14 1/2 ounce can diced tomatoes, undrained
1
14 ounce can chicken broth
1
cup regular barley
1/2
cup chopped onion (1 medium)
1/3
cup water
1/2
teaspoon ground black pepper
2
tablespoons balsamic vinegar (optional)
 
Snipped fresh rosemary (optional)
Directions
  1. In a large skillet heat oil over medium heat. Cook meat in hot oil until brown on all sides; drain fat.
  2. In a 5- to 6-quart slow cooker combine carrots, celery, tomatoes, broth, barley, onion, the water, and pepper. Add meat to cooker.
  3. Cover and cook on low-heat setting for 7 to 9 hours (do not use high-heat setting) or until lamb pulls easily from bones and barley is tender.
  4. Remove meat from slow cooker; transfer to a serving platter. Skim off fat from vegetable-barley mixture. If desired, stir in vinegar. Serve with lamb. Id desired, top each serving with fresh snipped rosemary.
Nutrition Facts (Lamb Shanks with Barley)
    Per serving:
  • 370 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 99 mg chol.,
  • 529 mg sodium,
  • 36 g carb.,
  • 7 g fiber,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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