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Homemade Granola
24
Orange-Ginger Lamb Shanks with
Garlic Barley ‘Risotto’
For more from Ming Tsai, please visit HSN.com
INGREDIENTS: Serves 4
2 cups pearl barley
1 head garlic, minced
4 lamb shanks, about 4 pounds,
preferably from the hind legs
Kosher salt and freshly ground
black pepper
2 tablespoons grapeseed or canola oil
2 large onions, roughly chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 bottle dry red wine
INSTRUCTIONS:
1. 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 and run cold tap water
through it until it’s cold. Drain and set aside at room temperature.
2. Meanwhile, preheat your cooker with OPEN SEAR function. Season the lamb with
salt and pepper. Add the oil, and when hot, add the lamb. Cook on all sides until
brown, 8 to 10 minutes. Transfer to a plate.
3. Add the onions, carrots and celery to the pot, season with salt and pepper,
and 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 chilis. Return
the lamb shanks to the pot and add enough water to barely cover them. Season
with salt and pepper.
4. Bring the liquid to a simmer, cover. SLOW COOK until the meat is falling o the
bones, about 3 hours.
5 When nearly ready, add the butter to a sauté pan over medium heart. Add the
garlic and cook until tan. Add barley, toss to combine, check nal seasoning.
6. Mound the barley on four individual serving plates or a platter, top with the
lamb, spoon the braising liquid over, and serve.
5 large oranges, 4 quartered,
one cut into 1/4-inch slices, for garnish
1/2 cup naturally brewed soy sauce
1 cup dark brown sugar
Four 1/4-inch slices unpeeled ginger,
cut lengthwise from a 2- to 4-inch piece
3 dried Thai bird chilis
1 ounce butter
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