Ingredients
1.0kg lamb shoulder
400g pork belly
200g red onion diced
2 cloves garlic
100ml red wine
40ml Aged Red Wine Vinegar
410g whole peeled tomatoes including the juice
500ml Chicken Stock
3-4 sprigs thyme
1 stalk fresh rosemary
1 tspn black peppercorns
3 cm cinnamon stick
350g pearl barley
1.0kg lamb shoulder
400g pork belly
200g red onion diced
2 cloves garlic
100ml red wine
40ml Aged Red Wine Vinegar
410g whole peeled tomatoes including the juice
500ml Chicken Stock
3-4 sprigs thyme
1 stalk fresh rosemary
1 tspn black peppercorns
3 cm cinnamon stick
350g pearl barley
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Methods
1
Bone out the shoulder of lamb and set aside the bones for use later. Cut the lamb into 25 millimetre cubes.
2
Bone out and skin the pork belly and cut into 20 millimetre pieces. Brown both meats in a large heavy based dish with tight fitting lid (with pot large enough to hold the added barley).
3
Saute the onions until golden, add the garlic and then add to the meat. Deglaze with the red wine and Aged Red Wine Vinegar and deglaze for 5 minutes.
4
Add the can of tomatoes including the juice (chopping the individual tomatoes). Add the Chicken Stock. Add all the herbs and spices (leave the cinnamon stick whole and remove before serving).
5
Put the casserole into the oven and cook at 125C for 2 hours.
6
In a separate pot cook the barley in plenty of salted water to manufacturer’s instructions. Drain.
7
After the casserole has been cooking for 2 hours, add the drained barley and cook for 1 hour longer. The barley becomes almost like a risotto taking up almost all the juices.
1
Bone out the shoulder of lamb and set aside the bones for use later. Cut the lamb into 25 millimetre cubes.
2
Bone out and skin the pork belly and cut into 20 millimetre pieces. Brown both meats in a large heavy based dish with tight fitting lid (with pot large enough to hold the added barley).
3
Saute the onions until golden, add the garlic and then add to the meat. Deglaze with the red wine and Aged Red Wine Vinegar and deglaze for 5 minutes.
4
Add the can of tomatoes including the juice (chopping the individual tomatoes). Add the Chicken Stock. Add all the herbs and spices (leave the cinnamon stick whole and remove before serving).
5
Put the casserole into the oven and cook at 125C for 2 hours.
6
In a separate pot cook the barley in plenty of salted water to manufacturer’s instructions. Drain.
7
After the casserole has been cooking for 2 hours, add the drained barley and cook for 1 hour longer. The barley becomes almost like a risotto taking up almost all the juices.
