This recipe is from our friend Eugene Callaghan in Gorey, County Wexford. It is typical of the tasty, hearty fare that he serves in his pub to locals and visitors alike.
Shanks are meaty leg joints that are perfect for braising.
F. Ask your butcher to trim off any excess fat and saw the knuckles from the shanks. Heat the oil in a large frying pan over high heat. Fry the lamb shanks until nicely colored on all sides. Transfer them to a large flameproof baking dish and add the barley, stock or water, herbs and salt. Remove the casserole from the oven, add the vegetables and a little more water if necessary.