Pot Roast Lamb Shanks

It has been cold in Melbourne and another winter warmer...  for the cold and wet and miserable days that we can't even go out, restless children...

Pot Roast Lamb Shanks

4 Trimmed Lamb Shanks
½ cup pearl barley
½ cup red wine
½ cup split peas
½ cup chick peas
½ cup kidney beans
2 small onions
2 cloves of garlic
2 medium size Roma tomatoes
1 can of diced tomato
1 carrot
2 tbsp tomato paste
Herbs: oregano, thyme and rosemary
1 tsp all spice
Black pepper, crushed
1 tsp smoke paprika
Olive oil to cook
Salt – to taste
Sugar, 1 tsp.


Method:
Soak beans and chick peas the night before in twice amount of water and soak split peas 2 hours ahead, drain.
Put generous amount of olive oil in non stick oven and stove top friendly top, brown the sliced onion and crushed garlic.
Brown the sides of the lamb shanks, and add all spice, salt and paprika, add herbs and brown all sides more for 3-5 minutes.
Add red wine, deglaze.
Add chopped carrots and tomatoes, add diced tomato from can and add tomato paste, let it simmer for 10 minutes.
Add the peas, beans and pearl barley, cover the lid and transfer the pot to 175C oven.
Cook for 2 hours.

Serve with olive & yoghurt sourdough bread - recipe listed separately.