1. In a large pot, cover the Lima beans with water and bring to a boil. Boil for 2 minutes, then cover and remove from heat. Let it rest for an hour.
2. In a large, heavy pot, heat the extra virgin olive oil over medium-high heat. Add the beef shanks and brown them on all sides. Remove excess fat and return to heat. Add the butter and onions, cook until tender, about 10 minutes. Add the Lima beans and their water to the pot. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Add the barley, cover, and cook for an additional 45 minutes.
3. Remove the meat from the pot. Once cooled, remove and discard excess fat and cartilage, and roughly chop the meat. Return it to the pot with paprika, salt, and pepper. Stir in chopped chives just before serving. Serve with sour cream.