Tender lamb shanks braised slowly with pearl barley, aromatic herbs, and winter vegetables in a rich, savory broth — a rustic, warming dish full of depth and comfort.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 2 hrs 15 minsTotal Time 2 hrs 40 minsFor the stew
4 lamb shanks, about 1 lb (450 g) each
Salt and freshly ground black pepper, to taste
3 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
½ cup dry red wine (optional but adds rich flavor)
6 cups beef or lamb stock (low sodium)
1 cup pearl barley, rinsed
1 bay leaf
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 tsp smoked paprika (optional, for depth)
Optional finishing
1 tbsp lemon juice or zest (for brightness)
2 tbsp fresh parsley, chopped (for garnish)
Season & sear the lamb
1
Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
Sear the shanks on all sides until deep golden brown (about 3–4 minutes per side ).
Transfer lamb to a plate and set aside.
Build the flavor base
2
In the same pot, add the remaining 1 tbsp olive oil , followed by onion, carrot, and celery .
Cook for 6–8 minutes , stirring occasionally, until vegetables begin to soften and caramelize.
Add garlic and tomato paste ; cook for 1–2 minutes until fragrant and darkened.
Deglaze & simmer
3
Pour in the red wine and scrape the bottom of the pot to release all the flavorful browned bits.
Let the wine simmer for 3–4 minutes , reducing slightly.
Return the lamb shanks to the pot and pour in stock to just cover the meat.
Add pearl barley , bay leaf , rosemary , thyme , and paprika (if using).
Braise low and slow
4
Bring to a gentle simmer.
Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C) .
Cook for 2 to 2½ hours , turning the shanks halfway through, until the meat is fall-off-the-bone tender and the barley is plump and creamy.
Finish & serve
5
Remove lamb shanks and discard herb stems and bay leaf.
If the stew is too thick, add a splash of warm stock or water; if too thin, simmer uncovered for 10 minutes to reduce.
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice for balance.
Return lamb to the pot to warm through before serving.
To Serve
Serving Suggestions
7
Serve with buttered mashed potatoes , crusty bread , or roasted parsnips to soak up the rich sauce.
A glass of red wine (Cabernet Sauvignon, Shiraz, or Rioja) pairs beautifully.
Add a side of braised greens (like kale or spinach) for color and balance.
Tips & Variations
8
Slow cooker method: Sear lamb and sauté veggies first, then transfer all to a slow cooker and cook on low for 7–8 hours .
Make-ahead: The stew tastes even better the next day — refrigerate overnight and reheat gently on the stove.
Vegetable twist: Add diced turnips, leeks, or mushrooms for extra winter flavor.
Lighter option: Replace barley with farro or brown rice.
Thicker sauce: Stir in 1 tbsp flour or cornstarch slurry during the last 15 minutes of cooking.
Ingredients For the stew
4 lamb shanks, about 1 lb (450 g) each
Salt and freshly ground black pepper, to taste
3 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
½ cup dry red wine (optional but adds rich flavor)
6 cups beef or lamb stock (low sodium)
1 cup pearl barley, rinsed
1 bay leaf
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 tsp smoked paprika (optional, for depth)
Optional finishing
1 tbsp lemon juice or zest (for brightness)
2 tbsp fresh parsley, chopped (for garnish)
Directions Season & sear the lamb
1
Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
Sear the shanks on all sides until deep golden brown (about 3–4 minutes per side ).
Transfer lamb to a plate and set aside.
Build the flavor base
2
In the same pot, add the remaining 1 tbsp olive oil , followed by onion, carrot, and celery .
Cook for 6–8 minutes , stirring occasionally, until vegetables begin to soften and caramelize.
Add garlic and tomato paste ; cook for 1–2 minutes until fragrant and darkened.
Deglaze & simmer
3
Pour in the red wine and scrape the bottom of the pot to release all the flavorful browned bits.
Let the wine simmer for 3–4 minutes , reducing slightly.
Return the lamb shanks to the pot and pour in stock to just cover the meat.
Add pearl barley , bay leaf , rosemary , thyme , and paprika (if using).
Braise low and slow
4
Bring to a gentle simmer.
Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C) .
Cook for 2 to 2½ hours , turning the shanks halfway through, until the meat is fall-off-the-bone tender and the barley is plump and creamy.
Finish & serve
5
Remove lamb shanks and discard herb stems and bay leaf.
If the stew is too thick, add a splash of warm stock or water; if too thin, simmer uncovered for 10 minutes to reduce.
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice for balance.
Return lamb to the pot to warm through before serving.
To Serve
Serving Suggestions
7
Serve with buttered mashed potatoes , crusty bread , or roasted parsnips to soak up the rich sauce.
A glass of red wine (Cabernet Sauvignon, Shiraz, or Rioja) pairs beautifully.
Add a side of braised greens (like kale or spinach) for color and balance.
Tips & Variations
8
Slow cooker method: Sear lamb and sauté veggies first, then transfer all to a slow cooker and cook on low for 7–8 hours .
Make-ahead: The stew tastes even better the next day — refrigerate overnight and reheat gently on the stove.
Vegetable twist: Add diced turnips, leeks, or mushrooms for extra winter flavor.
Lighter option: Replace barley with farro or brown rice.
Thicker sauce: Stir in 1 tbsp flour or cornstarch slurry during the last 15 minutes of cooking.
Lamb Shank Stew with Barley & Herbs
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