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Braised lamb shanks with pearl barley and root vegetables
Fruit and vegetables
1 fresh
thyme
sprig
½ tsp dried
thyme
1 sprig fresh
parsley
150g/6oz
carrots
, roughly chopped
1 large
leek
, cut into eight equal pieces
2 small
onions
, quartered
4 heaped tbsp flatleaf
parsley
leaves, blanched and refreshed in cold water
Cooking ingredients
1 tbsp
vegetable oil
2 tbsp
pearl barley
1 tsp
salt
salt and freshly ground
black pepper
Meat, fish and poultry
4
lamb shanks
, trimmed of any excess fat
Other
300ml/10fl oz
lamb stock
(or water)
4 small potatoes, peeled, quartered
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