Orange-Ginger Lamb Shanks with Barley

Spring has arrived here, but we can usually count on a few more windy, cold days before spring is over. If there are such days on your horizon, this would be a perfect dish to serve. You can use your slow cooker and adjust your cooking time accordingly. Ming Tsai gets the credit for this. A little Asian, a lot western and absolutely soul nourishing in any culture.

GINGER-ORANGE LAMB SHANKS WITH BARLEY

(serves 4)

1. 2 cups pearl barley*
2. 4 lamb shanks, about 4 pounds
3. Koser salt and freshly ground black pepper
4. 4 tablespoons grapeseed oil
5. 2 large onions, roughly chopped
6. 3 carrots, peeled and roughly chopped
7. 3 celery stalks,roughly chopped
8. 1 bottle dry red wine
9. 5 large oranges, 4 quartered, one cut into 1/4-inch slices, for garnish
10. 1/2 cup naturally brewed soy sauce
11. 1 cup dark brown sugar
12. Four 1/4-inch slices unpeeled ginger, cut lengthwise from a 2-to 4-inch piece
13. 3 dried Thai bird chiles

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 though 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; 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.

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

* I didn't have barley, but I did find lots of farro in the pantry. It worked perfectly in this dish with the same nutty, chewy character as barley

 

Comments

[janet]

Chinese pearl barley (Job's tears) is used to eliminate damp heat in the body, so this would be a good recipe WITH barley for the hot damp days of Summer weather.