Preheat the oven to 170°C/325°F/gas 3.

Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil, while you halve, wash and roughly chop the leeks.

Add them to the pan with the pearl barley, umami paste and a pinch of sea salt and black pepper, then stir well.

Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 1.

2 litres of water.

Cook in the oven for 2 hours 30 minutes, or until tender, then dish on up.

Easy!