450g (1lb) Scotch Lamb shanks
1.2 litres (2 pints) cold water
Maldon salt and freshly ground black pepper
1/2 a lamb stock cube
40g (1 1/2 oz) pearl barley
1 potato, cut into 5mm (1/4 in) dice
1 carrot, cut into 5mm (1/4 in) dice
1 onioin, cut into 5mm (1/4 in) dice
1 leek, cut into 5mm (1/4 in) dice
2 tablespoons chopped fresh parsley
100g (4oz) fresh or frozen peas1 stick of celery

Method

Put the lamb shanks and the water into a large pan. Add some seasoning and the stock cube, bring to the boil, then cover and simmer very slowly for about 1 1/2 hours, until the meat is very tender. Lift the meat out onto a plate and set aside to cool slightly.

Put the pearl barley in the pan, bring back to the boil and simmer for 10 minutes. Add the potato and simmer for 10 minutes. Then add the carrot, celery, onion and leek and simmer for a further 15 minutes. If at this stage the soup looks a bit too thick, add a little more water and bring back to a simmer.

Cut the meat from the cooked lamb shank into 5mm (1/4 in) dice and add to the soup with the peas and the chopped parsley. Simmer for 5 minutes, check the seasoning and serve - it tastes even better if it's left to cool and then reheated the next day. It also freezes well.