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Preheat the oven to 140c.
Trim the shanks of excess fat.
Put a casserole or saucepan on the heat and add the olive oil, sauté the shanks until nice and brown all over add the pot barley,
Pour in the water, some salt and pepper, put the lid on and place in the oven for 1 Hour and fifteen mins.
Meanwhile, prepare the vegetables.
After one hour and fifteen mins add the celery, onions and garlic and continue to cook for about another 30-45 mins or until the vegetables are soft and the lamb is very tender and almost falling off the bone.
Remove from the oven and strain off the juices, skim the fat off the top and add back into the lamb.
This is great with a mashed potato or a champ.
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