Lamb with pearl barley, root vegetables and port gravy

Ingredients

Fresh Meat

  • 1 lamb shoulder, bone-in, approx. 1.2 kg in weight
  • 1l lamb stock
  • 600ml of lamb stock, there should be enough leftover from braising the lamb, but keep some extra stock handy just in case
  • 300ml of lamb stock

Fruit & Vegetables

  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1/2 bulb of garlic, chopped
  • 1 onion, finely chopped
  • 1/2 lemon, juiced
  • 6 carrots, chopped into batons
  • 6 parsnips, halved

Salad & Fresh Herbs

  • 2 sprigs of thyme
  • 1 bunch of parsley, finely chopped
  • 2 sprigs of thyme
  • 1 tbsp of mint leaves, chopped

Store Cupboard

  • 2 sprigs of rosemary
  • tomato purée
  • salt
  • pepper

Beverages

  • 375ml of white wine
  • 500ml of ruby port

Oils & Vinegars

  • oil

fruit and veg

  • 1 large celeriac, peeled and diced

Dairy

  • 100ml of cream
  • 1 knob of butter

Cereals, Grains & Pasta

  • 250g of pearl barley

Delicatessen

  • 300ml of veal stock