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Season the lamb shanks and sear in dripping or oil until browned all over
Add the chopped onion, grated carrots, chopped celery, grated turnip, split peas, lentils, and pearl barley to the pot
Add the bay leaves, thyme, and parsley tied together
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
Add the shredded meat back into the pot
Remove and discard the herbs
Leave to cool then refrigerate overnight
The next day, gently skim the fat from the surface and discard
Reheat the soup and serve with kale stirred through or kale
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