Gently fry a chopped onion and a clove of garlic in olive oil. Before the onion browns, add a leek chopped into quartered rings, a chopped stick of celery and a few chopped sprigs of parsley. Sweat the aromatics for a few minutes.
Meanwhile, in another heavy pan, brown two seasoned shanks well in olive oil. Add them to the pot, cover with stock and add a bay leaf and some chopped dried rosemary.
Bring to boil. Turn down heat and simmer an hour. Peel and chop four potatoes into quarters or eighths. Add these to the pot along with a cup of barley. Adjust fluid. Simmer another hour. Stir occasionally.
To serve, place each shank over a mountain range of whipped potato. Spoon leek and barley sauce over; add stewed potatoes for the potato lover. That's all of us here.
For a side dish, saute whole button mushrooms in the pan in which you browned the shanks. Delicious. Red wine please, but none of that strawberry coloured pinot nonsense. Try a McLaren Vale shiraz. Or a Victorian cabernet. Anything from around Heathcote is good.