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Lamb and barley hotpot

Credit: The Hairy Bikers Lamb and barley hotpot

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Lamb and barley hotpot
Ingredients

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  • 6 x lamb shanks
  • 2tbsp olive oil
  • 2 x onion(s), roughly chopped
  • 3 x carrot(s), peeled & roughly chopped
  • ½ x swede, (or turnip)
  • 4 x garlic clove(s), roughly chopped
  • 2tsp rosemary, finely chopped
  • 2 x bay leaf (leaves)
  • thyme sprigs, handful, finely chopped
  • 2tbsp tomato purée
  • 250g pearl barley
  • 1.5l chicken stock
  • 2tbsp mint jelly
  • 3tbsp flat-leaf parsley, roughly chopped
Method

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1. Preheat the oven to 150C/300F/Gas 2.

2. Season the lamb shanks with salt and black pepper.

3. Heat a large ovenproof casserole until hot, add the oil and lamb shanks and cook on each side until golden brown.

4. Remove from the pan then add the onions, carrot, swede and garlic and cook for 2-3 minutes.

5. Add the rosemary, bay, thyme and tomato puree and cook for a further minute.

6. Add the pearl barley and stock to the pan then add the lamb shanks and bring to a simmer.

7. Cover tightly then transfer to the oven and cook for as long as possible: 3-6 hours.

8. Remove from the oven, then add the mint jelly and parsley.

9. Check the seasoning, then serve.

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Good times for cheese & wine

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Good times for cheese & wine

12–3pm

For afternoon hors d’oeuvres, pair a crisp Chenin Blanc or bubbly with a zesty goat’s milk cheese.

3–6pm

Sunset calls for a rich, wooded Chardonnay and a luscious wheel of Camembert.

6–9pm

At dinner, reach for a matured Cabernet Sauvignon and pair it with an extra-matured Cheddar.

9–12am

And for and after-dinner treat, pour a delicious glass of Port and partner it with a blue cheese of choice, be it Stilton, Roquefort or Gorgonzola.

Visit www.checkers.co.za for more cheese and wine pairings.

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