Ale barley lamb shanks

Name: Ale barley lamb shanks
Total time: 2 h 38 min
Yield: 4
Ingredients: 4 lamb shanks (roughly 400g each); 2 leeks; 200 g pearl barley; 1 heaped tablespoon umami paste; 500 ml of your favourite ale

With slow-cooked leeks & umami broth

Serves 4

Cooks In2H 38M (8 minutes prep, 2 hours 30 minutes cook)

DifficultyNot too tricky

Dinner Party Leek Sunday lunch Lunch & dinner recipes

Nutrition per serving

Calories 783 39%
Fat 35.2g 50%
Saturates 12.8g 64%
Sugars 6.2g 7%
Salt 1.5g 25%
Protein 65.6g 131%
Carbs 48.8g 19%
Fibre 0.1g -

Of an adult's reference intake

5 Ingredients – Quick & Easy Food

By Jamie Oliver

BUY THE BOOK

WATCH THE SHOW

Tap For Method

Ingredients

4 lamb shanks , (roughly 400g each)
2 leeks
200 g pearl barley
1 heaped tablespoon umami paste
500 ml of your favourite ale

Tap For Method

5 Ingredients – Quick & Easy Food

By Jamie Oliver

BUY THE BOOK

WATCH THE SHOW

Tap For Ingredients

Method

Preheat the oven to 170ºC/325ºF/gas 3.
Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil, while you halve, wash and roughly chop the leeks.
Add them to the pan with the pearl barley, umami paste and a pinch of sea salt and black pepper, then stir well.
Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 1.2 litres of water.
Cook in the oven for 2 hours 30 minutes, or until tender, then dish on up. Easy!