Lamb Shank Roast with Barley and Tomato

Name: Lamb Shank Roast with Barley and Tomato
Yield: 10
Ingredients: 2 onions; 1 boneless lamb shank (1.5 kg); 2 cloves of garlic, minced; 4 sprigs of rosemary; Salt and black pepper; 1 tablespoon of olive oil (15g); 2 tablespoons of tomato paste; 1 can of crushed tomatoes (340g); 5 cups of boiling water (1.2 liters); 500g of barley (or orzo); 150g of feta cheese

1
2 onions
2
1 boneless lamb shank (1.5 kg)
3
2 cloves of garlic, minced
4
4 sprigs of rosemary
5
Salt and black pepper
6
1 tablespoon of olive oil (15g)
7
2 tablespoons of tomato paste
8
1 can of crushed tomatoes (340g)
9
5 cups of boiling water (1.2 liters)
10
500g of barley (or orzo)
11
150g of feta cheese

Ingredients

1
2 onions
2
1 boneless lamb shank (1.5 kg)
3
2 cloves of garlic, minced
4
4 sprigs of rosemary
5
Salt and black pepper
6
1 tablespoon of olive oil (15g)
7
2 tablespoons of tomato paste
8
1 can of crushed tomatoes (340g)
9
5 cups of boiling water (1.2 liters)
10
500g of barley (or orzo)
11
150g of feta cheese

Directions

1
1
2
Slice one onion and chop the other
3
Set aside
4
Season the lamb with salt, black pepper, garlic, onion, rosemary, and let it rest for four hours covered in the refrigerator
5
2
6
Preheat the oven to 180°C
7
Add the sliced onion and brush the lamb with olive oil
8
Place in a baking dish and cover with aluminum foil for 40 minutes or until the meat is tender
9
Remove the foil and let it cook for another 15 minutes or until golden brown
10
3
11
Bring 5 liters of water to a boil with one tablespoon of salt, then add the barley
12
Cook for three minutes, drain, and add to the baking dish with the lamb
13
Add the crushed tomatoes, tomato paste, olive oil, and season to taste
14
Let it cook for some more time or until the barley is al dente
15
Remove from the oven and let it rest covered
16
When serving, cut the meat into pieces and top with crumbled feta cheese.