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.
- 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.
- Add the garlic, onion, herbs, bay leaves and carrots to the same pan and fry for 5 minutes until the vegetables have softened slightly.
- Tip the vegetables into the slow cooker, add the lamb shanks and add all remaining ingredients.
- Ensure the liquid covers the barley and try and immerse the shanks in the liquid as much as possible.
- Set the cooker to low and cook for 8 hours.
- 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.