To prepare the braised lamb shanks, preheat the oven to 300°F.

Season the lamb shanks with salt and pepper. In a large, heavy ovenproof pot over medium-high heat, warm the olive oil. Add the lamb shanks and sear on all sides. Transfer to a plate. 

Add the carrots and onion to the pot and cook, stirring occasionally, for 2 minutes, then add the wine and cook for 1 minute. Add the broth, lamb shanks, parsley, peppercorns and bay leaf. 

Transfer the pot to the oven and cook until the lamb is very tender, about 3 hours. Let cool to room temperature. Remove the meat from the lamb shanks and reserve for the soup. Strain the cooking liquid and reserve the liquid for the soup.

To prepare the soup, in a dry large soup pot, lightly toast the barley. Add olive oil, onions, celery, mushrooms and parsnips and cook, stirring occasionally, for 2 minutes. Add the 1 cup lamb braising liquid and bring to a simmer. Add the reserved lamb meat, reduce the heat to medium and cook until the vegetables are tender, about 30 minutes. Stir in the chives, thyme and oregano, and season to taste with salt and pepper. 

Serve the soup with crusty bread and a glass of Foppiano's Estate Petite Sirah. Cheers!