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Lamb Shank Stew With Barley And Vegetables Recipe
|Pearl barley||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Lamb shanks||6 , cracked|
|Salad oil||2 Tablespoon|
|Water||4 Cup (64 tbs)|
|Onions||2 Medium, thinly sliced|
|Celery stalks||3 , cut diagonally in 1/2 -inch slices|
|Carrots||6 , cut diagonally in 1/2 -inch slices|
Serving size: Complete recipe
Calories 4793 Calories from Fat 2765
% Daily Value*
Total Fat 307 g472.6%
Saturated Fat 120.1 g600.6%
Trans Fat 0.5 g
Cholesterol 1366.8 mg
Sodium 5658.5 mg235.8%
Total Carbohydrates 98 g32.7%
Dietary Fiber 22.1 g88.3%
Sugars 37.2 g
Protein 390 g780.8%
Vitamin A 1237.4% Vitamin C 102.2%
Calcium 55.3% Iron 211%
*Based on a 2000 Calorie diet
Brown lamb shanks, a few at a time, in the salad oil in a large Dutch oven or heavy pan; return all the shanks to pan and add the 4 cups water and bay leaf.
Bring to a boil, then simmer over medium heat or in a moderate oven (350°) about 2 1/2 hours, or until meat easily comes away from bones.
Cool; skim fat from the broth.
Remove meat from bones, discarding bones, and return meat to broth.
Drain barley and add to meat along with salt, thyme, pepper, onions, celery, carrots, and capers.
Cook about 30 minutes, or until vegetables are just tender.
The stew will be quite thick; if you prefer more liquid, stir in 1/2 to 1 cup water.