- make this recipe
- user reviews ()
- 1 tablespoon vegetable oil
- 3 - 3 1/2 pounds meaty lamb shanks or meaty beef shank crosscuts
- 4 carrots, cut into 1/2-inch slices (2 cups)
- 3 stalkscelery, cut into 1/2-inch slices (1-1/2 cups)
- 1 14 1/2ounce candiced tomatoes, undrained
- 1 14 ounce canchicken 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)
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.
- Servings Per Recipe 6,
- cal. (kcal) 370,
- Fat, total (g) 8,
- chol. (mg) 99,
- sat. fat (g) 2,
- carb. (g) 36,
- fiber (g) 7,
- pro. (g) 37,
- sodium (mg) 529,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
