Roots, barley and lamb cawl with cheddar puffs recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil
• 2 medium lamb shanks, about 425g each
• 1 large onion, finely chopped
• 1 leek, trimmed, halved lengthways and chopped
• 2 medium parsnips, about 250g, chopped into 1cm cubes
• 250g peeled celeriac, chopped into 1cm cubes
• 350g carrots, chopped into 1cm cubes
• 2 bay leaves
• 3 tbsp picked thyme leaves
• 100g pearl barley, rinsed
• 2 tbsp tomato purée
• 1 x 500ml bottle of ale
• 1.5ltr vegetable, chicken or lamb stock (made using 2 stockpots or cubes)
• 150g shredded kale
• 1 x 320g sheet ready-rolled puff pastry
• 100g mature cheddar, grated
• 3 tbsp milk