Slow Cooked Lamb Shank & Barley Stew

Posted on
Serves 4 people
slow cooker
Prep time

There is rarely anything more satisfying than a bowl of hot steaming stew in the winter time. What’s even better is when it takes no more than 15 minutes to prepare, then you stick it in a slow cooker, hop off to work and come back 8 hours later to a pot of deliciousness. To adapt for the oven, place in a casserole dish with a tight fitting lid on 160 degree (fan) or 180 conventional for 3 to 3.5 hours.


  • 4 French trimmed lamb shanks
  • 2 Tablespoons
    olive oil
  • 3 garlic cloves, finely chopped
  • 1 medium onion, finely diced
  • 3 bay leaves
  • bunch of fresh thyme, or 2 tsp of dried
  • 3 sprigs of fresh rosemary
  • 3 carrots, scrubbed and chopped into chunks
  • 200 Grams
    pearl barley
  • 2 x 400g tins chopped tomatoes
  • 2 Tablespoons
    tomato puree
  • 100 Millilitres
    red wine
  • 200 Millilitres
  • 1 Tablespoon
    sea salt plus extra to season the shanks


  1. Season the shanks with salt and pepper. Heat the oil in a frying pan and sear the lamb shanks well on all sides till they are nice and golden. Do this in batches if need be. Set aside

  2. Add the garlic, onion, herbs, bay leaves and carrots to the same pan and fry for 5 minutes until the vegetables have softened slightly.

  3. Tip the vegetables into the slow cooker, add the lamb shanks and add all remaining ingredients.

  4. Ensure the liquid covers the barley and try and immerse the shanks in the liquid as much as possible.

  5. Set the cooker to low and cook for 8 hours.

  6. Allow to rest for 15 mins with the lid on, then remove the lamb fat from the top with a spoon and serve with some fresh vegetables or crusty bread.


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