Lamb shank and pearl barley broth

Courtesy of Chef Reuben Riffel




Serves 6

Ingredients

• 2 tbsp olive oil
• 4 lamb shanks
• 1 small celeriac – finely chopped
• 4 celery stalks – finely chopped
• 1 carrot – finely chopped
• 4 garlic cloves – finely chopped
• 4 thyme sprigs
• 500 ml each chicken and veal stock
• 125gr – pearl barley, soaked in cold water until soft
• 1 vine ripened tomato – scored

Gremolata

• 250g chopped parsley
• 5 chopped small chillies
• 10 garlic cloves – chopped
• 3 tbsp anchovies – chopped
• 1 cup canola oil
• 2 tsp lemon rind

Method

Heat 1 tbsp olive oil in a casserole over medium heat. Season shanks and cook, turning occasionally, until browned ( 4 -6 minutes) Remove from pan and set aside, then add remaining oil, vegetables, garlic thyme to pan and stir until soft ( 5 – 7 minutes) Add stocks, lamb and 750ml water and bring to the boil, then reduce heat to low and cook until lamb is tender, adding more water if necessary to keep it covered (2 hours) Cool, transfer lamb to a bowl, remove meat from bones (discarding bones) and break into bite-sized pieces. Refrigerate until required.

Strain stock into a clean pan, discarding vegetables. Refrigerate until fat solidifies (3 -4 hours), then skim fat from surface. Bring to the boil over medium high heat, add pearl barley and cook until tender (20 -30 minutes) Add lamb and cook until warmed through (1 – 2 minutes)

Meanwhile, blanch tomato until skins splits (20 – 30 seconds), then refresh. Peel, remove seeds, quarter, and cut each qurter lengthways into 4 – 5 petals.

For Gremolata, combine all ingredients in a bowl and refrigerate until required.

Serve broth scattered with Gremolata and a few tomato petals.