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Preheat the oven to 160C/325F/Gas 3
heat the oil in a large frying pan over high heat and add the lamb shanks and fry turning occasionally until golden brown on all sides
Transfer the lamb shanks into a large flameproof casserole or ovenproff pan with a lid and add the barley, stock or water, herbs and salt. Cover tightly with foil then the lid and cook in the oven for 1.1/2 hours#Remove the cassreole from the oven add the vegetables and a little more water if needed. Season to taste with salt and freshly ground pepper then re-cover the casserole and return to the oven for another hour
Remove 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 to the oven for another 15 minutes and check again
Transfer the lamb from the oven 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 mroe water if required to provide a nice gravy
Add the blanched parsley leaves and season to taste with the salt and pepper
To serve laddle the braised vegetables onto warmed plates and place a lamb shank on top of each portion Serves 4
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