Pearl Barley with Green Onions

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 3 HOURS 45 MINUTES

1 bone-in lamb shoulder (about 1.5 kg) salt and pepper

1 tbsp unsalted butter

2 tbsp olive oil

2 cups chopped onion

2 cloves garlic, peeled

4 sprigs fresh thyme

1 cup red wine

1 300 ml can veal broth

1 300 ml jar veal demi-glacé

Season lamb shoulder with salt and pepper. In large skillet, melt butter with oil over medium-high heat. Add lamb and cook until golden on each side, about 5 minutes, turning halfway through cooking time. Set aside in large roasting pan.

In same skillet, cook onion, stirring often, until tender, about 5 minutes. Season with salt and pepper. Add garlic and thyme; cook for 3 minutes. Add wine and cook for 2 minutes, scraping up browned bits from bottom of skillet with wooden spoon. Stir in stock and demiglacé. Season with salt and pepper.

Preheat oven to 300°F. Pour sauce over lamb in roasting pan. Cover pan with foil and bake lamb for 2 1/2 hours. Remove foil and continue cooking until meat is tender and thermometer inserted in centre reads 145°F, about 30 minutes. Place lamb on cutting board and tent with foil. Let rest for 10 minutes. Meanwhile, discard thyme and skim fat off cooking juices. Discard fat.

Place lamb on serving platter; drizzle with some of the reserved cooking juices. Serve with remaining juices, Herb & Ginger-glazed Carrots and Pearl Barley with Green Onions.

PER EACH OF 6 SERVINGS about 425 cal, 40 g pro, 20 g total fat (6 g sat. fat), 21 g carb (1 g dietary fibre, 3 g sugar), 95 mg chol, 1,200 mg sodium, 3.0 mg iron.