B00CU1W244_EBOK

1 SERVE =
1 unit protein
2 units vegetables
1 unit fats
Lamb shanks w
carrots and ro
SERVES 4 PREP 15 mins
4 lamb shanks, trimmed of fat
cooking oil spray
1 tablespoon olive oil
1 onion, roughly chopped
3 cloves garlic, chopped
2 sprigs rosemary, leaves stripped
or 3 teaspoons dried rosemary
2 tablespoons salt-reduced tomato paste (puree)
2 cups (500 ml) Chicken Stock
(see page 209)
1 carrot, cut into 3 cm pieces
2 teaspoons smoked paprika,
plus extra to sprinkle
400 g parsnips, peeled, trimmed and halved
lengthways
2 teaspoons honey, warmed
Garlic and Mint Pea Puree (see page 148), to serve
1
2
3
A much-loved classic, t
flavour. Make sure you
of the braise after cook
and use the leftovers in
Place a large frying pan o
cooking oil and fry in two
browned on all sides, the
Reduce the heat to mediu
and rosemary and cook,
until the onion starts to s
stirring, for 1 minute. Add
and stir to combine, scra
this mixture into the slow
the carrots and paprika,
combine. Cover and cook
is almost falling off the b
About an hour before you
220°C and line a baking t
parsnips on the prepared
Drizzle over the honey, se
with a pinch of extra papr
the parsnips are golden a