- 4 lamb shanks, excess fat trimmed
- 100g plain flour, seasoned with salt and pepper
- 1 tbsp sunflower oil
- 1 tbsp olive oil
- 2 onions, peeled and finely chopped
- 6 slices of preserved lemon, flesh removed, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and finely chopped
- 1 garlic clove, finely chopped
- 1 red chili, deseeded and finely chopped
- 150g pearl barley
- 200ml unsweetened grape/ apple juice
- Black pepper
- Coat the lamb shanks all over with the seasoned flour and dust off the excess.
- Heat 1 tbsp of sunflower oil in a heavy-based casserole, and brown the lamb all over, being careful not to burn the bones. Transfer to a plate.
- Add 1 tbsp of olive oil to the pan and sauté the onions and preserved lemon until the lemon has dissolved and released its aroma and the shallots are soft. Add the celery and carrot and cook for a further 3-5 minutes, until they begin to soften. Add the garlic and red chili and cook for a minute more. Add the barley and toss it around to coat it in the oil, toasting it for a minute or two.
- Deglaze with the juice and cook, stirring, for a couple of minutes. Return the lamb shanks to the casserole, season them again with black pepper and then cover with the stock.
- 5 .Cook for 1½-2 hours, stirring occasionally, until the meat is tender and coming away from the bone, and the barley is soft from having absorbed the moisture. Add Amstel Radler when done.