Recipe Reuben Riffel Food Styling Raphaella Frame Photograph Adriaan Oosthuizen Ingredients 2T olive oil salt and black pepper to taste 4 lamb shanks 1 small celeriac, finely chopped 4 celery stalks, finely chopped 1 carrot, finely chopped 4 garlic cloves, finely chopped 4 sprigs thyme 500ml chicken stock 500ml veal stock 750ml water 125g pearl barley, soaked in cold water until soft 12 small vine-ripened tomatoes for the gremolata 1/4 cup coarsely torn fresh flat-leaf parsley 2t finely grated lemon rind 1/4 garlic clove, shaved Serves 6 Directions Heat half the olive oil in a casserole dish over medium heat. Season the shanks and brown in oil, turning occasionally. Remove from the pan and set aside. Add the remaining oil, vegetables, garlic and thyme and stir for five to seven minutes until soft. Add stocks, shanks and water and bring to the boil. Reduce the heat to low and cook for about two hours, until the lamb is tender, adding more water if necessary to cover the lamb. Allow to cool, then transfer the lamb to a bowl. Remove the meat from the bones, discarding them, and tear the meat into bite-sized pieces. Refrigerate until required. Strain the stock into a clean pan, discarding the vegetables. Refrigerate for three or four hours, until the fat solidifies, and then skim from surface. Bring the stock to the boil over medium-high heat, add pearl barley and cook for 20 to 30 minutes until tender. Add the lamb and cook for a further two minutes to warm through. Meanwhile, blanch the tomatoes until the skins split, then plunge into cold water. Remove the skins and halve. For the gremolata, combine all the ingredients in a bowl and refrigerate until required. Serve the broth scattered with gremolata and four tomato halves. Recommended wine pairing: Hermit on the Hill Syrah 2007 – DC This recipe is from the February 2011 House and Leisure Food issue.