Lamb Shank with Pearl Barley and Braised Spring Vegetables

Method

Step One

Preheat the oven to 150°C, 300°F, gas mark 2. Mix the Bisto Vegetable Bouillon Paste and water, then place to one side.

Step Two

Heat the oil in a frying pan; add the lamb shanks, turning occasionally, until golden-brown on all sides.

Step Three

Place the lamb shanks into a large casserole or ovenproof dish with a lid and add the barley, Bouillon and herbs.

Step Four

Cover and cook in the oven for 1 ½  hours.

Step Five

Remove from the oven, add the vegetables and a little more water if needed, then return it to the oven for another hour.

Step Six

Check that the lamb is moist and almost falling off the bone. If you think that it’s not quite ready, return to the oven for another 15 minutes and check again.

Step Seven

Remove lamb shanks and keep warm.

Step Eight

Place the casserole dish on the stove and bring the liquid and vegetables to the boil, then stir in enough Bisto Gravy Granules until the sauce just starts to thicken.

Step Nine

Adjust the seasoning with a little black pepper.