Step 1

Preheat the oven to 170ºC/325ºF/gas

Step 2

Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil, while you halve, wash and roughly chop the leeks. Add them to the pan with the pearl barley, umami paste and a pinch of sea salt and black pepper, then stir well. Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 1.2 litres of water. Cook in the oven for 2 hours 30 minutes, or until tender, then dish on up. Easy!