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Lamb Shanks with Barley

Makes: 6 to 8 servings
Prep 20 mins Cook 7 hrs to 9 hrs  (low)
Lamb Shanks with Barley
Ingredients
  • 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  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)
  • 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

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