Lamb and barley hot pot

Produce

• Onions, roughly chopped – 2 medium (220 g)
• Carrots, peeled and roughly chopped – 3 medium (220 g)
• Swede (turnip), peeled and cut into small pieces – ½ large (110 g)
• Garlic, roughly chopped – 4 cloves (12 g)
• Tomato purée – 30 g
• Mint jelly – 33 g
• Flat-leaf parsley, roughly chopped – 9 sprigs (9 g)

Meat & Poultry

• Lamb shanks, trimmed of silverskin and excess fat – 6 medium (1500 g)

Grains, Pasta & Cereal

• Pearl barley – 250 g

Fats & Oils

• Olive oil – 27 g

Herbs & Spices

• Salt – 12 g
• Pepper – 2.5 g
• Rosemary, finely chopped – 5.2 g
• Bay leaves – 2 leaves (1.2 g)
• Thyme, finely chopped – 2.4 g

Sauces & Condiments

• Chicken stock – 1500 g