On 2021-04-18 1:02 p.m., jmcquown wrote:

> I generally brown the lamb shanks in a deep pot (dutch oven) in a little
> corn oil after the diced vegetables (add the garlic last so it doesn't
> burn), then deglaze the pan with a splash of wine, put the shanks back
> in the pot then add some chicken stock or broth and let it simmer,
> covered, until tender (a couple of hours at least.)Â* This shopping trip
> I bought pearl onions so I'll add a few of them to the simmering liquid.
> S&P, bay leaf and thyme are involved, of course.Â* No soy sauce for me
> with lamb, please.Â* I won't be serving it with rice, either.Â* Pearled
> barley!
>

Barley works great with lamb. On a few occasions I have used the left
over lamb to make Scotch Broth.

I would not rule out rice entirely. My wife used to occasionally make a
rice and barley pilaf. There was onion, mushroom and beef broth in it,
but mushrooms could be omitted and I imagine chicken broth could be used
in place of beef.