Rustic Italian lamb shanks with barley
Fall off the bone tender lamb shanks are slow cooked in a mixture of tomatoes, barley and spices for a truly heart meal for the family.
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Ingredients
- ½ cup (100g) pearl barley
- 2 tablespoons olive oil
- 4 french-trimmed lamb shanks (800g)
- 1 large brown onion (200g), sliced thinly
- 2 stalks celery (300g), chopped coarsely
- 2 medium carrots (240g), sliced thickly
- 1 large red capsicum (350g), chopped coarsely
- 4 cloves garlic, crushed
- 2 teaspoons fennel seeds
- 1 teaspoon smoked paprika
- 2 dried bay leaves
- ⅓ cup (95g) tomato paste
- 400 grams canned diced tomatoes
- 3 cups (750ml) beef stock
- 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
- ⅓ cup (25g) grated parmesan
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