date:Jun 03, 2014
Ingredients
1 tablespoon olive oil
6 lamb shanks, French trimmed
3 tomatoes, coarsely chopped
2 celery sticks, coarsely chopped
1 brown onion, coarsely chopped
3 dried bay leaves
2 sprigs fresh rosemary, leaves picked
500ml (2 cups) Salt-reduced Chicken Stock
185ml (3/4 cup) white wine
110g (1/2 cup) pearl barley
2 tablespoons chopped fresh continental parsley
Method
1. Heat the oil in a large frying pan over medium-high heat. Cook lamb shanks in 2 batches, turning, for 5 minutes or unti