Minted lamb shanks with barley
Lamb shanks are easy to make and this recipe has a point of difference, serving them atop a bed of peas and barley.
- Preheat oven to 150degC. Heat the oil in a large frying pan and add the lamb shanks. Turn the lamb regularly until browned on all sides. Remove the shanks from the pan and place in a casserole dish.
- Add the leeks and pearl barley to the casserole dish. Stir the mint sauce and seasoning into the stock and then pour it into the dish. Cover and place the dish in the centre of the oven and cook for 2 1/2 hours until the lamb is just tender.
- Add peas to the casserole and return to oven for a further 15 minutes, or until the peas are hot. Serve immediately.