Easter Feast ~ Lamb Shanks

Ingredients

½ cup pearl barley

2 tbsps. olive oil

4 French-trimmed lamb shanks (800g)

1 large brown onion, sliced thinly

2 stalks celery

2 medium carrots, sliced thickly

1 large red capsicum, chopped coarsely

4 cloves garlic, crushed

2 tsps. fennel seeds

1 tsp. smoked paprika

2 dried bay leaves

1/3 cup tomatoes paste

400g canned died tomatoes

3 cups beef stock

Serve

fresh flat-leaf parsley leaves

grated parmesan cheese

Heat the remaining oil in the sauce pan and sauté onion, celery, carrot and capsicum for about 5 minutes until vegetables are soften. Add garlic, fennel seeds, paprika and bay leaves, continue to stir for 2 minutes until it becomes fragrant. Add in tomato paste and cook for another 2 minutes. Add in tomatoes, stock and barley and bring to the boil.

Transfer mixture into the slow cooker and place lamb on top. Cook on low for 8 hours.

Serve with a sprinkle of parsley and parmesan- buon appetito!

Source: Women’s Weekly - Comfort Food