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Braised lamb shanks with pearl barley & honey-roast garlic

Ingredients (serves 4)

  • 4 lamb shanks
  • 150ml vegetable oil
  • 6 large carrots, peeled
  • 5 banana shallots, peeled
  • 4 onions, peeled
  • 25g butter
  • 8 cloves of garlic, peeled and split in half
  • 2–3 sprigs of fresh thyme
  • 20g tomato paste
  • 20g plain flour
  • 1 litre white chicken stock
  • 6 plum tomatoes, quartered
  • 60g pearl barley
  • For the honey-roast garlic:
  • 100ml olive oil
  • 20g unsalted butter
  • 3 whole bulbs garlic, split in half
  • 1 small sprig of fresh thyme
  • 40g clear honey