Place the lamb shanks and herbs in a large saucepan.

Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface.

Lower the heat and simmer, covered for 1 hour.

Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.

Add the carrot, leek, turnip, swede and celery to the broth then taste and season.

Continue to simmer for a further 30 minutes or until the vegetables are all just tender.

Remove the lamb shanks from the pan and place on a board.

Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon).

Remove the herbs and discard.

Return the lamb to the pan, bring back up to the boil and finally check seasoning.