Recipe by Julesong
When I travelled to Italy in 1998, I enjoyed the company of a fellow who was also on the tour with his partner. I got this recipe from him, John Karustis.
Top Review by Outta Here
Very tasty! The barley took a little longer than expected (about an hour), but was worth the wait. Do not let the 30 cloves of garlic put you off. It turns out soft and sweet, and tastes great with the lamb. Thanks for posting this!
For the lamb
- 4 lamb shanks
- 4 tablespoons butter
- 1⁄4 cup olive oil
- 1⁄2 cup red table wine
- 1⁄2 cup water
- 1⁄2 teaspoon dried rosemary
- 30 garlic cloves, peeled
For the barley
- 1⁄2-3⁄4 lb fresh mushrooms, sliced
- 8 tablespoons butter
- 1 1⁄2 cups pearl barley
- 2 1⁄2-3 1⁄2 cups beef stock
- 2 tablespoons mint jelly
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In an ovenproof pan with tight-fitting lid, brown lamb on all sides in butter and olive oil.
- Remove lamb, stir wine and water into pan and heat, scraping bottom and sides of pan.
- Replace lamb and sprinkle with rosemary; add the garlic.
- Put a sheet of foil over top, then the tight-fitting lid to seal thoroughly. Bake at 350 degrees for 1 1/2 hours.
- For the barley, sauté mushrooms in 4 tablespoons of the butter, and set aside.
- Brown the barley in the remaining butter until golden brown, then mix in mushrooms, turn into casserole, and add 2 1/2 cups of the beef stock.
- Cover and bake 30 minutes at 350 degrees; add more stock as needed, about 1 cup, and cook, uncovered, until liquid is reduced and barley is done.
- To serve, arrange lamb shanks around edges of serving platter, add garlic cloves to barley, and heap in center of platter. Stir mint jelly into liquid remaining, cook three to five minutes, and spoon over lamb.