Recipes.

Lamb Shanks with Barley, Garden Peas + Mint

By Dr Alan Barclay, Kate McGhie + Philippa Sandall


I Quit Sugar - Lamb Shanks With Barley Garden Peas
  • 6 servings
  • Prep - 15 mins
    Cooking - 2 hours
  • Total - 2 hours 15 mins
I Quit Sugar - Lamb Shanks With Barley Garden Peas

This one-pan dinner is the ultimate healthy meal. Slow-cooking the lamb shanks until they are melt-in-the-mouth delicious and leaving the flavourful juices to be soaked up by pearl barley and peas, make this one tasty recipe. Pair with steamed greens to boost the veg and enjoy cold leftovers for lunch the next day!  

Servings: 6
Preparation: 15 mins
Cooking: 2 hours

Ingredients

  • 1 tablespoon olive oil.
  • 4 large lamb shanks.
  • 1 brown onion, chopped.
  • 1 l chicken stock.
  • 1 1/2 cup pearl barley.
  • 1 1/2 cup garden peas.
  • 1 handful mint leaves, fresh.
  • 1 large orange, zest and juice.
  • Sea salt and freshly ground pepper.

Directions

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
.

2. place a large casserole dish on the stovetop over medium-high heat. Pour in the oil and, when hot, add the shanks to brown all over, turning occasionally, for about 8 minutes. Push the shanks to the side of the dish slightly and reduce the heat. Add the onion and cook for about 8 minutes, or until golden. Pour in the stock, bring to a lively simmer, cover and place in the oven for about 1 1/2 hours, or until the shanks are tender.

3. Rinse the barley, drain and add it to the casserole dish, making sure it is covered in liquid. If not, add a little more stock. Cover and cook for about 25–30 minutes, or until barley is al dente, adding the peas in the last 5 minutes of cooking. Roughly chop half the mint and stir it in with the orange zest and juice, and salt and pepper to taste. Using forks, pull the meat from the bone and serve with the barley and pea mixture, garnished with the remaining mint leaves.


Note

Tip: Add in baby carrots and whole garlic cloves with the pearl barley for some extra flavour.

Recipes and Images from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie and Phillipa Sandall (Murdoch Books).I Quit Sugar - Good Carbs

This one-pan dinner is the ultimate healthy meal. Slow-cooking the lamb shanks until they are melt-in-the-mouth delicious and leaving the flavourful juices to be soaked up by pearl barley and peas, make this one tasty recipe. Pair with steamed greens to boost the veg and enjoy cold leftovers for lunch the next day!

Ingredients

  • 1 tablespoon olive oil.
  • 4 large lamb shanks.
  • 1 brown onion, chopped.
  • 1 l chicken stock.
  • 1 1/2 cup pearl barley.
  • 1 1/2 cup garden peas.
  • 1 handful mint leaves, fresh.
  • 1 large orange, zest and juice.
  • Sea salt and freshly ground pepper.

Directions

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
.

2. place a large casserole dish on the stovetop over medium-high heat. Pour in the oil and, when hot, add the shanks to brown all over, turning occasionally, for about 8 minutes. Push the shanks to the side of the dish slightly and reduce the heat. Add the onion and cook for about 8 minutes, or until golden. Pour in the stock, bring to a lively simmer, cover and place in the oven for about 1 1/2 hours, or until the shanks are tender.

3. Rinse the barley, drain and add it to the casserole dish, making sure it is covered in liquid. If not, add a little more stock. Cover and cook for about 25–30 minutes, or until barley is al dente, adding the peas in the last 5 minutes of cooking. Roughly chop half the mint and stir it in with the orange zest and juice, and salt and pepper to taste. Using forks, pull the meat from the bone and serve with the barley and pea mixture, garnished with the remaining mint leaves.

Note

Tip: Add in baby carrots and whole garlic cloves with the pearl barley for some extra flavour.

Recipes and Images from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie and Phillipa Sandall (Murdoch Books).I Quit Sugar - Good Carbs

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name