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dan78
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Season then sear your lamb shanks in a bit of dripping or oil until browned all over, then add your other ingredients.
Bring to the boil, cover and simmer until the lamb is tender and barley is soft.
Remove the lamb shanks to a plate and shred the meat, discard the bones, then add the shredded meat back into the pot.
Remove the herbs and discard.
Leave to cool then into the fridge overnight.
The next day, gently skim the fat from the surface and discard.
Reheat the soup and serve with either some kale stirred through or my kale pesto.