Ingredients
- 1.25 kilograms lamb shanks
- Salt
- Pepper
- 2 tablespoons olive oil
- 1 leek (large leek, trimmed, washed and chopped)
- 1 fennel bulb (medium bulb, trimmed and finely chopped)
- 3 cloves garlic (minced)
- 2 teaspoons fennel seeds
- 2 litres chicken stock
- 2 cups water
- 78 grams dry pearl barley (dry, 1/2 cup)
- 400 grams sweet potato (peeled and cut into 2cm pieces)
- 2 cups shredded cabbage (finely shredded)
How to Make
-
Step 1: Season lamb with salt and pepper and heat half the oil in a stockpot over a medium to high heat and add lamb and cook, turning occasionally for 7 to 10 minutes, or until browned and then remove and reduce heat to medium.
-
Step 2: Add remaining oil to stockpot with leek, fennel, garlic and fennel seeds and cook, stirring occasionally, for 8 to 10 minutes or until browned.Return lamb to pot with stock, water and barley and bring to the boil and then lower to a simmer, covered, stirring occasionally, for 2 hours.
-
Step 3: Remove lamb from pot and shred meat, discarding bones.
-
Step 4: Return meat to pot and stir in sweet potato and simmer, covered for a further 20 minutes or until tender.
-
Step 5: Add cabbage and stir over a low heat until hot and season with salt and pepper before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.