Makes: 6 to 8 servings

Prep 20 mins | Cook 7 hrs to 9 hrs (low)

1 tablespoon vegetable oil
3 - 3 1/2 pounds meaty lamb shanks or meaty beef shank crosscuts
4 carrots, cut into 1/2-inch slices (2 cups)
3 stalks celery, cut into 1/2-inch slices (1-1/2 cups)
1 14 1/2 ounce can diced tomatoes, undrained
1 14 ounce can chicken broth
1 cup regular barley
1/2 cup chopped onion (1 medium)
1/3 cup water
1/2 teaspoon ground black pepper
2 tablespoons balsamic vinegar (optional)
Snipped fresh rosemary (optional)

1. In a large skillet heat oil over medium heat. Cook meat in hot oil until brown on all sides; drain fat.

2. In a 5- to 6-quart slow cooker combine carrots, celery, tomatoes, broth, barley, onion, the water, and pepper. Add meat to cooker.

3. Cover and cook on low-heat setting for 7 to 9 hours (do not use high-heat setting) or until lamb pulls easily from bones and barley is tender.

4. Remove meat from slow cooker; transfer to a serving platter. Skim off fat from vegetable-barley mixture. If desired, stir in vinegar. Serve with lamb. Id desired, top each serving with fresh snipped rosemary.

Nutrition facts: Servings Per Recipe 6, cal. (kcal) 370, Fat, total (g) 8, chol. (mg) 99, sat. fat (g) 2, carb. (g) 36, fiber (g) 7, pro. (g) 37, sodium (mg) 529, Percent Daily Values are based on a 2,000 calorie diet.