Braised Lamb Shanks
Braised Lamb Shanks
with Carrots and Roasted Parsnip
A must-loved classic, these delicious braised lamb shanks with carrots and roasted parsnips from the CSIRO Total Wellbeing Diet are loaded with flavour.
Prep time
15 mins
Cook time
480 mins
Serving size
4
Ingredients
- 4 x 270g lamb shanks (including bone), trimmed of fat
- 4 sprays olive oil spray
- 1 medium onion, roughly chopped
- 3 garlic cloves, chopped
- 2 sprigs fresh rosemary, leaves stripped or 3 tsp dried rosemary
- 2 tbsp no added salt tomato paste
- 2 cups salt reduced chicken stock
- 1 medium carrot, chopped into 3cm pieces
- 2 tsps dried paprika (plus extra to sprinkle)
- 400g parsnip, peeled, trimmed and halved lengthways
- 2 tsps honey
Method
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.
Reduce heat to medium. Add olive oil, onion, garlic and rosemary, stirring occasionally for 4-5 minutes until the onion starts to soften.
Add tomato paste, stirring for 1 minute then add 1/2 cup of chicken stock and stir to combine, scraping the bottom of the pan.
Tip mixture into slow-cooker. Add remaining stock, carrots, paprika and season with salt and pepper. Stir to combine then 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.
About an hour before you’re ready to eat, preheat the oven to 220°C and line a baking tray with baking paper. Arrange parsnips on the prepared tray and spray with cooking oil. Drizzle over honey, season with black pepper and sprinkle a pinch of extra paprika for 50-60 minutes until parsnips are golden and crisp.
Serve lamb shanks with carrots and spoon over some sauce. Serve with roast parsnips alongside.
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