Ingredients
2 tablespoons olive oil
2 medium onions, chopped
3 pounds boneless lamb shoulder, cut into 1-inch cubes
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
6 medium russet potatoes, peeled
3 cups homemade or store-bought low-sodium chicken stock
1/2 teaspoon Homemade Vegan Worcestershire Sauce
8 medium carrots, sliced on the bias into 1-inch pieces
1/4 cup pearl barley
1/4 cup heavy cream
Chopped fresh flat-leaf parsley, for serving
Preparation
Preheat oven to 325 degrees.
Heat olive oil in a large Dutch oven over medium heat. Add onions and cook, stirring, until soft and translucent. Add lamb shoulder and thyme; season with salt and pepper.
Slice two of the potatoes and add to pot, along with chicken stock and Worcestershire sauce. Halve remaining 4 potatoes and add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.
Remove from oven and add carrots, barley, and heavy cream. Cover and return to oven. Bake until lamb and barley are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.
