White wine braised lamb with barley

Serves 6

Preparation time - 15 minutes
Cooking time - 3.5 hours

Turn a budget cut into a hearty family meal with this step-by-step recipe for braised lamb shanks.

Roast rib-eye with wild mushroom sauce


  • 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


Step 1

Heat the oil in a large frying pan over medium-high heat. Cook lamb shanks in 2 batches, turning, for 5 minutes or until brown. Place in a large roasting pan, in a single layer.

Step 2

Add tomato, celery, onion, bay leaves and rosemary. Add stock and wine. Season. Cover with foil. Bake at 150°C for 2 1/2 hours. Remove foil. Bake for 30 minutes or until the lamb is golden.

Step 3

Use tongs to transfer the lamb shanks to a large bowl, then use a slotted spoon to transfer the vegetables to the bowl. Cover the bowl with plastic wrap. Place in the fridge.

Step 4

Pour the liquid into a large jug. Cover with plastic wrap and chill for 4 hours or overnight. This hardens the surface fat so it’s easy to remove.

Step 5

Use a spoon to remove and discard the fat. Melt the braising liquid in a large saucepan over high heat. Bring to the boil.

Step 6

Reduce heat to medium. Add lamb mixture and barley. Cook, stirring occasionally, for 20 minutes or until barley is tender. Top with parsley.

Visit taste.com.au for the original recipe.