INGREDIENTS FOR THE LAMB:
* Season the lamb with salt and pepper. Sear in half the olive oil in a Dutch oven over high heat. Remove the lamb and discard the drippings.
* Heat the remaining olive oil and butter in the Dutch oven. Add the celery, carrots, onion, garlic, mushrooms and bouquet garni. Saute until the vegetables are tender.
* Return the lamb to the pan. Add the wine, stirring to deglaze. Cook until the liquid is reduced by 2/3. Stir in the tomatoes and chicken stock. Adjust the seasonings. Bring to a boil.
* Bake at 350 degrees for 1 to 1-1/2 hours or until tender, turning the lamb every 30 minutes; discard the bouquet garnish.
TO PREPARE THE BARLEY RISOTTO:
* Saute the onion in the olive oil in a saucepan over medium heat until tender. Add the barley. Saute for 3 minutes.
* Add the wine, stirring to deglaze. Cook until the moisture has evaporated.
* Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
* Remove from the heat. Stir in the cheese and butter; season with salt and pepper. Serve with the lamb.
SERVES: 6
- 6 cuts lamb shank
- Salt and pepper to taste
- 1/2 cup olive oil
- 2 tablespoons butter or margarine
- 1/2 cup chopped celery
- 1/2 cup chopped peeled carrots
- 1 cup chopped onion
- 2 cloves of garlic, chopped
- 2 cups sliced mushrooms
- 1 bouquet garni of bay leaf, rosemary and basil
- 3 cups red wine
- 1 (28-ounce) can peeled whole tomatoes
- 2 cups chicken stock
- 1/2 cup finely chopped onion
- 3 tablespoons olive oil
- 2 cups uncooked pearl barley
- 1 cup dry white wine
- 6 cups chicken stock
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- Salt and pepper to taste
* Season the lamb with salt and pepper. Sear in half the olive oil in a Dutch oven over high heat. Remove the lamb and discard the drippings.
* Heat the remaining olive oil and butter in the Dutch oven. Add the celery, carrots, onion, garlic, mushrooms and bouquet garni. Saute until the vegetables are tender.
* Return the lamb to the pan. Add the wine, stirring to deglaze. Cook until the liquid is reduced by 2/3. Stir in the tomatoes and chicken stock. Adjust the seasonings. Bring to a boil.
* Bake at 350 degrees for 1 to 1-1/2 hours or until tender, turning the lamb every 30 minutes; discard the bouquet garnish.
TO PREPARE THE BARLEY RISOTTO:
* Saute the onion in the olive oil in a saucepan over medium heat until tender. Add the barley. Saute for 3 minutes.
* Add the wine, stirring to deglaze. Cook until the moisture has evaporated.
* Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
* Remove from the heat. Stir in the cheese and butter; season with salt and pepper. Serve with the lamb.
SERVES: 6
