Nothing difficult about this delicious dish. It's slow cooking without
using a slow cooke/crock pot. Brown 2 lamb shanks in a deep pot in a
little hot olive oil. Remove from the pot and set aside on a plate to
drain. In the same pot sautee a miripoix of minced onion, celery,
garlic until tender. Feel free to add bell pepper or other vegetables.
I add a dab of tomato paste. Stir, stir. Deglaze the pan with a little
white wine. Add the lamb shanks back to the pan. Add chicken broth or
stock to cover well. Season with salt, pepper, thyme and sage. Cover
and simmer for hours on low heat until the lamb is fork tender and the
liquid is reduced.

At that point ramp up the heat and add 1/4 cup of pearled barley. Make
sure there's enough liquid added to the pot. Add some chicken stock if
needed. Cook this until the barley is tender. Lamb and barley are
natural pairings.

Jill