150g/6oz carrots, roughly chopped
1 large leek, cut into eight equal pieces
2 small onions, quartered
1 sprig fresh parsley
4 heaped tbsp flatleaf parsley leaves, blanched and refreshed in cold water
1 fresh thyme sprig
Β½ tsp dried thyme
salt and freshly ground black pepper
2 tbsp pearl barley
1 tsp salt
1 tbsp vegetable oil
4 lamb shanks, trimmed of any excess fat
300ml/10fl oz lamb stock (or water)