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We would like to share a recipe with you every month using our seasonal produce.

Our recipe this month comes from a new member of our Selfridges team, Ian Victory formerly a chef at The Dorchester Hotel. Ian now wants to broaden his meat and butchery skills and bring some new marinade ideas to us.

Braised Lamb Shanks with Pearl Barley Risotto


  • 2 Lamb Shanks
  • 1 Carrot
  • 1 White onion
  • 3 Cloves of garlic
  • ½ Bunch of rosemary
  • 1 Bay leaf
  • 500ml Lamb stock
  • 100ml Red wine
  • 200ml Tomato juice

Pearl Barley Risotto

  • 2 Cups of pearl barley
  • 3 shallots
  • 500ml Chicken stock
  • 6 Sprigs of thyme
  • Grated Parmesan

Method - Lamb

Dust the lamb shank in seasoned flour and brown in a large heavy based ovenproof pot with some vegetable oil, when browned evenly remove from the pot. Peel and roughly chop the carrot, onion, garlic, bay leaf and half the rosemary, then brown in the same pot used for the lamb. When done add the red wine and reduce by half, add the tomato juice. Return the lamb shanks to the pot and add the stock. Cover with a lid or some foil and place in the oven at 150oc for 3 hours. When ready remove the lamb from the pot and strain the remaining liquid into a new pan and reduce by half, skimming the fat off as it reduces. Just before serving chop the rest of the rosemary and add to the sauce.

Pearl Barley Risotto

Chop the shallots and sweat down with olive oil. Add the pearl barley and lightly brown, add a little chicken stock so the barley can absorb, stirring all the time add the chicken stock little by little until the barley is soft to the bite. When ready add the chopped thyme and a handful of grated Parmesan and serve immediately placing the lamb on top and cover with the remaining sauce.

Rodney's Recommendation

Recipe of the Month