Ingredients

• 1 tbsp vegetable oil
• 4 lamb shanks
• trimmed of any excess fat
• 2 tbsp pearl barley
• 300ml/10fl oz lamb stock (or water)
• 1 fresh thyme sprig
• ½ tsp dried thyme
• 1 sprig fresh parsley
• 1 tsp salt
• 150g/6oz carrots
• roughly chopped
• 1 large leek
• cut into eight equal pieces
• 4 small potatoes
• peeled
• quartered
• 2 small onions
• quartered
• salt and freshly ground black pepper
• 4 heaped tbsp flatleaf parsley leaves
• blanched and refreshed in cold water

Directions

• Preheat the oven to 160C/325F/Gas 3.
• Heat the oil in a large frying pan over high heat. Add the lamb shanks and fry
• turning occasionally
• until golden-brown on all sides.
• Transfer the lamb shanks to a large flameproof casserole or ovenproof pan with a lid
• and add the barley
• stock or water
• herbs
• and salt. Cover tightly with foil and then with the lid
• and cook in the oven for 1½ hours.
• Remove the casserole from the oven
• add the vegetables and a little more water if needed. Season
• to taste
• with salt and freshly ground black pepper
• then re-cover the casserole
• and return it to the oven for another hour.
• Remove the casserole from the oven and check that the lamb is moist and almost falling off the bone. If you think that it's not quite ready
• return it to the oven for another 15 minutes and check again.
• Transfer the lamb shanks from the cooking pot to a warmed serving platter and cover with kitchen foil while you finish the braised vegetables.
• Place the casserole over a medium heat and bring the liquid to the boil. Reduce the heat and simmer. Add more water if required to provide a nice gravy.
• Add the blanched parsley leaves and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• ladle the braised vegetables onto warmed plates and place a shank on top of each portion.