A comforting and flavorful dish featuring tender lamb shanks slow-cooked with barley and aromatic herbs.
Heat the olive oil in a heavy skillet over medium-high heat.
Ensure the oil is hot before adding the lamb shanks to achieve a good sear.
Sear the lamb shanks on all sides until golden brown. Remove and set aside.
Searing locks in the juices and enhances the flavor of the lamb.
In the same skillet, sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the thyme, nutmeg, and bay leaves to the skillet and cook for 1 minute.
Cooking the spices briefly releases their aromatic oils.
Transfer the lamb shanks back to the skillet and add the barley, tomatoes, tomato paste, water, and wine.
Ensure the barley is fully submerged in the liquid for even cooking.
Cover the skillet and simmer on low heat for 2.5 hours, stirring occasionally.
Check occasionally to ensure the liquid hasn’t evaporated too much; add water if needed.
Let the dish rest uncovered for 10 minutes before serving.
This allows the flavors to meld and makes skimming excess fat easier.
Serve the lamb shanks with the barley mixture, garnished with fresh herbs if desired.
A sprinkle of fresh parsley adds a pop of color and freshness.
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