Ingredients;
2 large meaty lamb shanks
2 Tbsp olive oil
50 g butter
2 finely sliced, large onions
2 large sliced, cloves garlic
4 medium carrots, halved lengthways and sliced
1 leek, halved lengthways and sliced
2 sticks celery, sliced
1 parsnip, peeled, cut in half lengthways and thinly sliced
Sprig thyme
2 large peeled and diced potatoes
2 litres water
½ cup pearl barley
Fresh bay leaf
Sea salt and freshly ground pepper
1 cup fresh parsley sprigs
METHOD:
Heat oil in a large heavy based pot. Brown shanks on all sides, remove from pot and set aside. Melt butter, then add onions, garlic, carrots, leek, celery, parsnip and thyme. Cook over low heat for 15 mins, until softened. Add potatoes and cook for five mins. Add water, pearl barley, shanks and bay leaf. Bring to the boil, then reduce heat and simmer for 60 mins, until shanks are tender, and meat is falling off the bone.
Remove shanks and shred meat with your fingers or a fork. Discard bones.
Return lamb to the pot. Season with salt and pepper, add chopped parsley and serve with crusty buns.