B00CU1W244_EBOK

mb shanks with braised
rrots and roast parsnips
15 mins COOK 8 hours
uch-loved classic, this recipe is rich and loaded with
our. Make sure you skim off the fat from the surface
he braise after cooking. Add a couple of extra shanks
use the leftovers in the lamb burekas on page 124.
ce a large frying pan over high heat. Spray the shanks with
king oil and fry in two batches for 7–8 minutes or until
wned on all sides, then transfer to the slow-cooker.
uce the heat to medium, then add the olive oil, onion, garlic
rosemary and cook, stirring occasionally, for 4–5 minutes
il the onion starts to soften. Add the tomato paste and cook,
ring, for 1 minute. Add ½ cup (125 ml) of the chicken stock
stir to combine, scraping the bottom of the pan, then tip
mixture into the slow-cooker. Add the remaining stock,
carrots and paprika, season with salt and pepper and stir to
bine. Cover and cook on low for 7–8 hours or until the lamb
lmost falling off the bone. Skim away any fat from the surface.
ut an hour before you’re ready to eat, preheat the oven to
°C and line a baking tray with baking paper. Arrange the
snips on the prepared tray and spray with cooking oil.
zle over the honey, season with black pepper and sprinkle
a pinch of extra paprika. Roast for 50–60 minutes until
parsnips are golden and crisp.