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Lamb Shank Stew with Barley & Herbs

Yields4 ServingsPrep Time25 minsCook Time2 hrs 15 minsTotal Time2 hrs 40 mins

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.

Lamb Shank Stew with Barley & Herbs

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)
Season & sear the lamb
1

  1. Pat the lamb shanks dry with paper towels and season generously with salt and pepper.

  2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.

  3. Sear the shanks on all sides until deep golden brown (about 3–4 minutes per side).

  4. Transfer lamb to a plate and set aside.

Build the flavor base
2

  1. In the same pot, add the remaining 1 tbsp olive oil, followed by onion, carrot, and celery.

  2. Cook for 6–8 minutes, stirring occasionally, until vegetables begin to soften and caramelize.

  3. Add garlic and tomato paste; cook for 1–2 minutes until fragrant and darkened.

Deglaze & simmer
3

  1. Pour in the red wine and scrape the bottom of the pot to release all the flavorful browned bits.

  2. Let the wine simmer for 3–4 minutes, reducing slightly.

  3. Return the lamb shanks to the pot and pour in stock to just cover the meat.

  4. Add pearl barley, bay leaf, rosemary, thyme, and paprika (if using).

Braise low and slow
4

  1. Bring to a gentle simmer.

  2. Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C).

  3. 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

  1. Remove lamb shanks and discard herb stems and bay leaf.

  2. If the stew is too thick, add a splash of warm stock or water; if too thin, simmer uncovered for 10 minutes to reduce.

  3. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice for balance.

  4. Return lamb to the pot to warm through before serving.

To Serve
6

  • Place one lamb shank per bowl with generous ladles of barley stew.

  • Garnish with fresh parsley and a drizzle of olive oil or lemon zest for brightness.

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.

Nutrition Facts

4 servings

Serving size