Braised Lamb Shanks - Tom Aikens

Ingredients

• 4 lamb shanks
• Coarse sea salt and black pepper
• 150ml vegetable oil
• 30g Butter
• 6 large carrots, peeled
• 5 banana shallots, peeled
• 3 onions, peeled
• 20g unsalted butter
• 8 garlic cloves, peeled and split in half
• 4g fresh thyme leaves
• 50g tomato paste
• 20g plain flour
• 2 litres white chicken stock
• 6 plum tomatoes, quartered
• 80g pearl barley
• 2 whole garlic bulbs, split in half
• 100ml olive oil
• Small sprig fresh thyme
• 40g clear honey