Braised Lamb Shanks with Guinness and Barley

2 T plain flour
Salt and pepper
4 lamb shanks
1 T oil
400g fresh vegetables
440ml Guinness draught
405g can diced tomatoes (herbed preferably)
1 ½ C beef stock
1 ½ C water
1 C pearl barley
Preheat oven 180°C. Season flour with salt and pepper and lightly coat lamb. Heat oil, brown lamb on all sides, remove. Add vegetables to pot and stir over heat 5 mins. Add Guinness and stir well to loosen sediment. Stir in tomatoes, stock, water and bring to boil. Add barley, stir well, return lamb. Bake in casserole dish 2 hours, adding more water if needed.