Lamb Shank & Barley Casserole with Dill Oil – Dani Valent

Ingredients

• 1000 grams (35 oz) water
• 2 lamb shanks (approx. 300 grams (10.5 oz) each)
• 3 sticks celery, cut into 1 cm (1/4 inch) dice
• 1 leek, white and light green part only, cut in half lengthways then into ½ cm (1/8 inch) half moons (semi-circles)
• 1 medium turnip, peeled and cut into 1 cm (1/4 inch) dice
• 200 grams (7 oz) carrots, peeled and cut into 1 cm (1/4 inch) dice
• 150 grams (5.2 oz) pearl barley
• 1 tsp flaked salt
• 4 stalks kale or silverbeet, roughly torn from stem
• 100 grams (3.5 oz) peas, frozen are fine
• pepper, to taste