Roots, barley and lamb cawl with cheddar puffs recipe

Name: Roots, barley and lamb cawl with cheddar puffs recipe
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

www.sainsburysmagazine.co.uk

Cawl is the Welsh term for a soup or broth with lots of root vegetables and lamb. This stew-like version is deliciously hearty and has pearl barley added which gives a lovely texture and soaks up all...

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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