Welsh Lamb Shank Broth with Chunky Vegetables and Pearl Barley
- Preheat oven to gas mark 4, 180°C, 350°F.
- Heat the oil in a large pan, add the lamb shanks and brown on all sides.
- Add the prepared vegetables and pearl barley, stir well together.
- Add the stock and bring to the boil and season. Cover with lid and simmer for 1½ - 2 hours either on the hob or in a preheated oven.
- Serve with a mound of creamy mashed potato and steamed green vegetables.