Braised lamb shank with barley is a traditional recipe with roots in Mediterranean and Middle Eastern cuisines, where lamb is a widely used ingredient. This dish represents a perfect blend of tender meat and healthy grain, resulting in a comforting and nutritious meal. In various Latin American countries, although the specific name may vary, similar dishes are enjoyed under terms such as lamb stew with barley or lamb stew with grains. For example, in Argentina and Uruguay, stew is often prepared using similar ingredients, while in Mexico or Peru, they might approach it with regional variations that mix barley with native spices.
This type of stew has endured over time due to its hearty nature and the ease with which it adapts to slow cookers or oven pots, ideal for preparing over long periods that allow the flavors to integrate perfectly. In culinary tradition, pearl barley not only adds texture and unique flavor but also provides health benefits thanks to its fiber and nutrient content.
How to Prepare Braised Lamb Shank with Barley
To begin this delicious recipe, in a heavy skillet or a Dutch oven, brown the lamb shanks in hot olive oil to sear the meat and enhance its flavor.
Remove the shanks and set them aside to continue with the next steps.
Sauté the onion, garlic, and spices such as bay leaves, dried thyme, and nutmeg in oil until the onion is soft and translucent.
At this point, you can transfer the entire dish to a slow cooker or cook it directly in the Dutch oven, depending on availability and preference.
Add salt to taste, pearl barley, fresh tomatoes, tomato paste, and water along with the lamb shanks, making sure all the barley is submerged in liquid for even cooking.
If you choose to bake, cover the Dutch oven well and cook at 325 degrees Fahrenheit for approximately 3 hours or until the shanks are very tender and easily fall off the bone.
If using a slow cooker, cook the dish on the "low" setting for at least 8 hours to achieve the ideal texture.
A practical recommendation is to assemble everything the night before and then simply plug in the slow cooker in the morning, making preparation easier during the day.
Once cooking is complete, turn off the heat and let the dish rest uncovered for 10 to 20 minutes to allow the juices to settle.
Finally, use a large spoon to remove any excess fat that may have risen to the surface before serving.
