Lamb shanks with braised carrots and roast parsnips

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.