1 large onion, quartered 1 large onion, diced 6 lamb shanks, about 1.5kg 1 head of garlic, with the outer loose layers removed 4 rashers of bacon, diced 3 carrots, sliced 1 small swede cut into chunks 3 leeks, sliced into chunks 55g of pearl barley 850ml of chicken stock 1 tablespoon of vegetable oil 3 sprigs of fresh thyme 1 bayleaf, fresh 4 tablespoons of freshly chopped parsley Salt and pepper
1. Heat the onion to 230 degrees C and roast the quartered onion, lamb shanks and garlic in a tin for around 30 minutes. Move these into a large heavy saucepan and pour over water to cover.
2. Slowly bring to the boil, skimming off any foam. Partially cover the saucepan and cook over a low heat for around one and a quarter hours.
3. Crisp up th bacon in the oil in the saucepan, then add the other vegetables, herbs and seasoning. Pour on the stock, add the pearly barley and bring to the boil - then simmer for around 40 minutes.
4. Remove the lamb and the garlic from the first pan and strip the meat from the bones, also squeeze out any garlice pulp.
5. Line a sieve with some kitchen paper and strain the liquid from cooking the lamb into a seperate bowl. Add 700ml of this liquid with the meat and the garlic pulp to the vegetable in the saucepan.
6. Bring the ingrediants to the boil and simmer for around 10 minutes, stir in some parsley and then serve piping hot.