1.In large, heavy-based saucepan, heat oil on high. Brown lamb shanks 3-4 minutes, turning. Remove from pan.
2.Using same pan, reduce heat to medium. Saute onion, carrot and celery 3-4 minutes or until golden. Add paste, chilli and garlic and cook 1 minute, stirring.
3.Mix in stock, water, barley and rosemary. Return lamb to pan and bring to a boil on high. Reduce heat to low. Simmer, covered, for 2 hours or until lamb is very tender.
4.Remove shanks from pan. When cool enough to handle, shred meat from bones.
5.Return meat to pan and heat through. Season to taste. Sprinkle with parsley to serve.
Lamb shanks can be replaced with lamb forequarter chops to reduce cooking time in step 3 by 30 minutes. Remove rosemary leaves by running pinched fingers down stalk against growth of the leaves.Note