Lamb shanks with braised carrots and roast parsnips

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(2)
Main Meals (Dinners)
4 peopleServes
4
Prep   15 min
Cook   480 min

A much-loved classic, this recipe is rich and loaded with flavour. Make sure you skim off the fat from the surface of the braise after cooking. Add a couple of extra shanks and use the leftovers in the lamb burekas.

  • Lamb shank, lean, raw, 4 270g shank(s) (including bone), trimmed of fat
  • Olive oil spray, 4 spray(s)
  • Onion, any type, 1 medium, roughly chopped
  • Garlic, 3 clove(s), chopped
  • Rosemary, fresh, 2 sprig(s), leaves stripped or 3 tsp dried rosemary
  • Tomato paste, no added salt, 2 tablespoon(s)
  • Chicken liquid stock, salt reduced, 2 cup(s), or see Chicken Stock recipe
  • Carrot, 1 medium carrot(s), chopped into 3cm pieces
  • Dried paprika, 2 teaspoon(s), plus extra to sprinkle
  • Parsnip, peeled, 400 g, trimmed and halved lengthways
  • Honey, 2 teaspoon(s), warmed

Method

  1. Place a large frying pan over high heat. Spray the shanks with cooking oil and fry in two batches for 7-8 minutes or until browned on all sides, then transfer to the slow-cooker.
  2. Reduce the heat to medium, then add the olive oil, onion, garlic and rosemary and cook, stirring occasionally, for 4-5 minutes until the onion starts to soften. Add the tomato paste and cook, stirring, for 1 minute. Add 1/2 cup (125ml) of the chicken stock and stir to combine, scraping the bottom of the pan, then tip this mixture into the slow-cooker. Add the remaining stock, the carrots and paprika, season with salt and pepper and stir to combine. Cover and cook on low for 7-8 hours or until the lamb is almost falling off the bone. Skim away any fat from the surface.
  3. About an hour before you're ready to eat, preheat the oven to 220°C and line a baking tray with baking paper. Arrange the parsnips on the prepared tray and spray with cooking oil. Drizzle over the honey, season with black pepper and sprinkle with a pinch of extra papri for 50-60 minutes until the parsnips are golden and crisp.
  4. Serve the shanks with the carrots and spoon over some sauce. Serve with roast parsnips alongside.

TIP: This recipe is great served with the Garlic and Mint Pea Puree recipe from 'The Total Wellbeing Diet Recipes on a Budget' book.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals0
Vegetables2
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories364
Protein32.4 g
Total fat16.5 g
- Saturated fat5.9 g
Total carbohydrates19.1 g
- Total sugars12.6 g
Fibre6.8 g
Sodium427 mg

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