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From "True Grits. . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR THE LAMB:

  • 6 cuts lamb shank
  • Salt and pepper to taste
  • 1/2 cup olive oil
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped celery
  • 1/2 cup chopped peeled carrots
  • 1 cup chopped onion
  • 2 cloves of garlic, chopped
  • 2 cups sliced mushrooms
  • 1 bouquet garni of bay leaf, rosemary and basil
  • 3 cups red wine
  • 1 (28-ounce) can peeled whole tomatoes
  • 2 cups chicken stock
INGREDIENTS FOR THE BARLEY RISOTTO:

  • 1/2 cup finely chopped onion
  • 3 tablespoons olive oil
  • 2 cups uncooked pearl barley
  • 1 cup dry white wine
  • 6 cups chicken stock
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup unsalted butter
  • Salt and pepper to taste
TO PREPARE THE LAMB:

* Season the lamb with salt and pepper.  Sear in half the olive oil in a Dutch oven over high heat.  Remove the lamb and discard the drippings.
* Heat the remaining olive oil and butter in the Dutch oven.  Add the celery, carrots, onion, garlic, mushrooms and bouquet garni.  Saute until the vegetables are tender.
* Return the lamb to the pan.  Add the wine, stirring to deglaze.  Cook until the liquid is reduced by 2/3.  Stir in the tomatoes and chicken stock.  Adjust the seasonings.  Bring to a boil.
* Bake at 350 degrees for 1 to 1-1/2 hours or until tender, turning the lamb every 30 minutes; discard the bouquet garnish.

TO PREPARE THE BARLEY RISOTTO:

* Saute the onion in the olive oil in a saucepan over medium heat until tender.  Add the barley.  Saute for 3 minutes.
* Add the wine, stirring to deglaze.  Cook until the moisture has evaporated.
* Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
* Remove from the heat.  Stir in the cheese and butter; season with salt and pepper.  Serve with the lamb.

SERVES: 6

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