Lamb Shanks with Barley and Garlic John Robinson, Granada Hills, CA From The Garlic Lovers Cookbook Vol 2

Lamb Shanks with Barley and Garlic John Robinson, Granada Hills, CA From The Garlic Lovers Cookbook Vol 2
Third Prize Winner 1982 Recipe Contest Gilroy Garlic Festival
Makes 4 servings
Ingredients
Lamb
4 lamb shanks
1/4 cup EACH butter and olive oil
1/2 cup EACH red wine and water
1/2 teaspoon rosemary or more if desired
30 cloves fresh garlic peeled The Amazing Ez Roll garlic peeler can do this in seconds
Barley
1/2 to 3/4 pound fresh mushrooms sliced
1/2 cup butter
1 1/2 cups pearl barley
2 1/2 to 3 1/2 cups beef bullion
2 tablespoons mint jelly
OPTIONAL Mama Raps Garlic Jelly or Jalapeno Jelly
Method of Preparation
In an oven proof skillet with a tight fitting lid brown lamb on all sides in butter and olive oil. Remove lamb, stir wine and water into skillet and heat, scraping bottom and sides of skillet. Replace lamb and sprinkle with rosemary. Add at least 30 cloves of garlic. Place foil over top, then the tightly fitting lid to seal completely. Bake at 350 degrees F for 1 1/2 hours.
Prepare barley
Saute mushrooms in 1/4 cup butter and set aside. Brown barley in remaining 1/4 cup butter until goelden brown. Mix in bushrooms turn into a casserle dish and add 2 1/2 cups beef bouillon. Cover and bake 30 minutes at 350 degrees F. Add more bouillon as needed about 1 cup and cook uncovered until liquid is absorbed and barley is done. To serve, arrnage lamb shanks around edges of serving platter. Add garlic cloves to barley and heap into the center of the platter. Stir mint jelly into the remaining liquid cook 3 to 5 minutes and spoon over lamb.
You can use the garlic jelly or jalapeno jelly in place of the mint jelly to stir in and pour over the lamb shanks.