Step 1

Preheat oven to 150C/130C fan forced. Heat the oil in a large frying pan over medium-high heat. Cook lamb, in batches, turning, for 5 minutes or until golden brown. Transfer to a large roasting pan.

Step 2

Add tomato, celery, onion, bay leaves and rosemary. Pour over the stock and wine. Season. Cover pan tightly with foil and bake for 21 ⁄2 hours. Remove foil and bake for a further 30 minutes or until lamb is tender.

Step 3

Use tongs to transfer the lamb shanks to a large heatproof bowl. Use a slotted spoon to transfer the vegetables to the same bowl. Cover the bowl with plastic wrap and place in the fridge until required.

Step 4

Pour remaining liquid into a heatproof jug. Cover and place in the fridge for 4 hours or overnight. The fat will harden on the surface, making it easier to remove. Use a spoon to remove and discard the fat.

Step 5

Transfer the braising liquid to a large flameproof casserole dish or saucepan. Bring to the boil over high heat. Reduce the heat to medium. Add the lamb and vegetables to the dish or pan.

Step 6

Add the barley and cook, stirring occasionally, for 20 minutes or until the barley is tender. Remove from the heat and sprinkle with parsley and extra rosemary. Serve with green beans, if you like.