2 Tbsp olive oil
4 lamb shanks, trimmed
1 onion, chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 Tbsp tomato paste
1 long red chilli, thinly sliced
2 garlic cloves, crushed
4 cups vegetable stock
2 cups water
½ cup pearl barley
1 Tbsp chopped rosemary leaves
Parsley leaves, to serve
In large heavy-based saucepan, heat oil on high. Brown lamb shanks, 3-4 mins, turning. Remove from pan.
Using same pan, reduce heat to medium. Saute onion, carrot and celery 5-6 mins until softened and lightly golden. Add paste, chilli and garlic, and cook min, stirring.
Mix in stock, water, barley and rosemary. Return lamb shanks to pan and bring to boil on high heat. Reduce heat to low. Simmer, covered, 2 hours until lamb is very tender.
Remove shanks from pan. When cool enough to handle, shred meat from bones.
Return meat to pan and heat through. Season to taste. Sprinkle with parsley to serve.
Replace shanks with forequarter chops, reducing cooking in step 3 by 30 minutes.