Lamb shank, fennel and pearl barley scotch broth. Recipe here.
Apart from all the labour intensive chopping of vegies to go into it, it was a pretty easy dinner. I made it in the slow cooker and I didn't bother browning anything, I just threw it all in and cooked it on low for about six hours. By then, all the lamb had fallen off the bones so all that I needed to do was take the bones out and serve it up with some bread. The fennel had mellowed out so there was just a hint of its flavour rather than having an overpowering aniseed taste.
You can add other vegetables to it if you like. I had a few over-ripe tomatoes on the kitchen bench that I used up. We got an extra bag of potatoes in our online shopping order this week so I chopped up a few of those and put them in as well. An extra carrot or two. A bit more pearl barley than what the recipe said. It easily served our family of six with enough for seconds and probably a bit more for me to take for lunch at work later in the week.
Yum. Just the right dinner to sustain me for the evening ahead as I'm revisiting how to prescribe a wheelchair ahead of the student tutorial tomorrow morning (not a topic I'm overly familiar with...)
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