On 22 Jun 2019 jmcquown wrote:
>
>Nothing difficult about this delicious dish. It's slow cooking without
>using a slow cooker/crock pot. Brown 2 lamb shanks in a deep pot in a
>little hot olive oil. Remove from the pot and set aside on a plate to
>drain. In the same pot saute a miripoix of minced onion, celery,
>garlic until tender. Feel free to add bell pepper or other vegetables.
>I add a dab of tomato paste. Stir, stir. Deglaze the pan with a little
>white wine. Add the lamb shanks back to the pan. Add chicken broth or
>stock to cover well. Season with salt, pepper, thyme and sage. Cover
>and simmer for hours on low heat until the lamb is fork tender and the
>liquid is reduced.
>
>At that point ramp up the heat and add 1/4 cup of pearled barley. Make
>sure there's enough liquid added to the pot. Add some chicken stock if
>needed. Cook this until the barley is tender. Lamb and barley are
>natural pairings.
>
>Jill

Sounds great, however naturally I'd use veal shanks... instead of sage
I'd use a couple three bay leaves and some marjoram. I'll have to
research as I've never seen any veal at the markets I've been to
around here. My favorite veal dish is breast of veal.