Lamb Shanks with Pearl Barley

Serves 4
Per portion: 360 kcal, 25g protein, 10g fat, 45g carbohydrate

4 lean lamb shanks
2 tbsp vegetable oil
6 large carrots, peeled and chopped into chunks
6 shallots, peeled and quartered
4 cloves of garlic, peeled and crushed
Handful of fresh thyme
1 tbsp tomato puree
1 tbsp plain flour
1 litre of chicken stock
400g can of plum tomatoes
60g pearl barley

Preheat the oven to 170°C/Gas Mark 3.

Heat the oil in a large casserole and add the lamb. Allow to cook for 10 minutes while it browns all over, and then remove and set to one side.

Add the carrots, shallots, garlic and thyme and cook for 10 minutes.

Then add the tomato puree, flour, stock and tomatoes, stir well and bring to the boil. Simmer for a few minutes and then add the lamb and pearl barley.

Cover with a lid and transfer to the oven for 3 hours.

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