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Orange-ginger lamb shanks with barley

Serves 4 Servings
Serves 4 Servings


  • 2 cup pearl barley
  • 4 cup lamb shanks, about 4 pounds, preferably from the hind legs
  • 2 tablespoon grapeseed or canola oil
  • 2 tablespoon large onions, roughly chopped
  • 3 tablespoon carrots, peeled and roughly chopped
  • 3 tablespoon celery stalks, roughly chopped
  • 1 tablespoon bottle dry red wine
  • 5 tablespoon large oranges, 4 quartered, one cut into 1/4-inch slices, for garnish
  • 1/2 cup naturally brewed, organic soy sauce
  • 1 cup dark brown sugar
  • 3 cup dried thai bird chiles


Baking Directions:


In a large pot, cook the barley in an ample quantity of boiling water until tender, about 45 minutes.

Using a large strainer, drain the barley, then run cold tap water through it until it’s cold.

Drain and set aside at room temperature.


Meanwhile, season the lamb with salt and pepper.

Heat a stockpot over medium-high heat, add the oil, and when hot, add the lamb.

Cook on all sides until brown, 8 to 10 minutes.

Transfer to a plate.


Add the onions, carrots and celery to the pot, season with salt and pepper, and cook, stirring, until the vegetables have softened, about 3 minutes.

Add the wine, deglaze the pot, and simmer until the wine is reduced by a quarter, about 8 minutes.

Add the orange quarters, soy sauce, brown sugar, ginger and chiles.

Return the lamb shanks to the pot and add enough water to barely cover them.

Season with salt and pepper.

Bring the liquid to a simmer, cover, and reduce the heat to low.

Cook until the meat is falling off the bones, about 3 hours.

4. Mound the barley on four individual serving plates or a platter, top with the lamb, spoon the braising liquid over, and serve.

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