Step 1

Turn slow cooker onto low setting.

Step 2

Toss lamb in flour, shaking to remove any excess.

Step 3

Heat half the oil in a large frying pan and brown meat in batches (3-4 minutes each side), then transfer to slow cooker.

Step 4

Heat remaining oil in frying pan and cook onion for 1 minute, then add vegetables for 2 minutes to lightly brown.  Transfer to slow cooker.

Step 5

Add herbs, stock and pearl barley, stir and cover.

Step 6

Cook for 6 hours on low, or increase to medium for 3 hours, until very tender.  Season to taste.

Step 7

Serve with wilted cabbage, white bean mash, or fresh bread.