step by step guide to make super quick homemade White wine braised lamb with barley

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, White wine braised lamb with barley. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White wine braised lamb with barley is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White wine braised lamb with barley is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon olive oil
  • 6 lamb shanks, French trimmed
  • 3 tomatoes, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 3 dried bay leaves
  • 2 sprigs fresh rosemary, leaves picked
  • 500ml (2 cups) Massel salt reduced chicken style liquid stock
  • 185ml (3/4 cup) white wine
  • 110g (1/2 cup) pearl barley
  • 2 tablespoons chopped fresh continental parsley


  • Step 1
    Preheat oven to 150C/130C fan forced. Heat the oil in a large frying pan over medium-high heat. Cook lamb, in batches, turning, for 5 minutes or until golden brown. Transfer to a large roasting pan.
  • Step 2
    Add tomato, celery, onion, bay leaves and rosemary. Pour over the stock and wine. Season. Cover pan tightly with foil and bake for 21 /2 hours. Remove foil and bake for a further 30 minutes or until lamb is tender.
  • Step 3
    Use tongs to transfer the lamb shanks to a large heatproof bowl. Use a slotted spoon to transfer the vegetables to the same bowl. Cover the bowl with plastic wrap and place in the fridge until required.
  • Step 4
    Pour remaining liquid into a heatproof jug. Cover and place in the fridge for 4 hours or overnight. The fat will harden on the surface, making it easier to remove. Use a spoon to remove and discard the fat.
  • Step 5
    Transfer the braising liquid to a large flameproof casserole dish or saucepan. Bring to the boil over high heat. Reduce the heat to medium. Add the lamb and vegetables to the dish or pan.
  • Step 6
    Add the barley and cook, stirring occasionally, for 20 minutes or until the barley is tender. Remove from the heat and sprinkle with parsley and extra rosemary. Serve with green beans, if you like.

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