Preheat the oven to 160°C.
Fry the lamb shanks in oil over high heat until golden-brown on all sides.
Place lamb, barley, 300ml stock, herbs, and salt into a casserole and cook covered for 1.5 hours.
Add carrots, leek, potatoes, and onions to the dish and cook covered for another hour.
Check if the lamb is moist and almost falling off the bone.
Rest the lamb shanks on a warmed platter covered with foil.
Simmer the cooking liquid on the stove, adding water if necessary to make a gravy.
Stir in blanched parsley and adjust seasoning with salt and pepper.
Serve the lamb shanks on top of the braised vegetables and gravy.