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Prep time: 15 min
Cook time: 100 min
Other time: 0 min
Serves: 4
320 g trimmed lamb shank, French-trimmed (buy 2 X 200g)
4 cup(s) chicken stock, (1L)
2/3 cup(s) pearl barley, rinsed (130g)
400 g canned diced tomatoes
1 whole leek, thinly sliced, washed, drained
2 small carrot, cut into 1cm pieces
2 individual celery sticks, cut into 1cm pieces
340 g potato, cut into 1cm peices
1/2 cup(s) frozen peas, boiled
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1st Keep
 rosryan
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