Saturday, January 29, 2011
Sticky Lamb Shanks with Sweet Potato, Rosemary and Garlic
Salt and pepper
1 med carrot peeled and cut into chunks
4 shallots peeled and halved
4 thyme sprigs
1/2 cinnamon stick
2 potatoes peeled and cut into chunks
90 grams pearl barley
1/12 tablespoon tomato paste
6 1/3 cups chicken stock
2 lamb shanks cut in half
2 sticks celery sliced
10 cloves garlic
3 sprigs rosemary
1 medium sweet potato peeled and cut into chunks
1/4 teaspoon chili paste
2 tablespoons honey
Crusty Bread to Serve
Preheat oven to 170'. Heat oil in heavy based pan and add lamb and brown all over. Season with salt and pepper, remove and set aside in greased Dream Pot or similar.
Place pan on medium heat, add Celery, carrot, shallot, garlic, thyme, rosemary and cinnamon and cook, stirring for 15 minutes. Add to pot and add Remaining vegetables, barley, chilli, tomato paste, honey. Pour chicken stock into pan to absorb juices bring to boil and add to pot.
Bring to simmer and cook for about 10 minutes on slow simmer, transfer to Dream Pot and leave for approx 4 hours.
Serve with crusty bread and a big stick to fight off the neighbours when you lift the lid.