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Lamb Shanks with Dutch Carrots

fertility food revolution Lamb Shanks with Dutch Carrots

Lamb Shanks with Dutch Carrots

2 small lamb shanks
1 bunch Dutch carrots, stalks trimmed
100gm green beans, ends trimmed
½ C chickpeas, cooked
1 C chicken stock
¼ C fresh flat leaf parsley
Sea salt
Cracked back pepper
1 onion, cut into wedges
2 cloves garlic, peeled and chopped

Pre heat the oven to 180°. Heat a fry pan with a little olive oil and brown the lamb shanks for a few minutes.

In a casserole dish place the lamb shanks, stock, garlic, onion and chickpeas. Season with some salt and pepper.

Cook in the oven for around 30-40 minutes, until the meat is tender and falling from the bone. In the last 5 minutes of cooking add the chopped parsley and stir through.

Bring a saucepan of water to the boil and quickly blanch the carrots and green beans for a few minutes until they are just tender.

When the lamb is cooked, remove it from the oven and let is sit for a few minutes. Scoop out the chickpeas, onion and some liquid. Blend with a stick blender to make it smooth. Return this to the pan to thicken the remaining liquid.

Serves lamb shanks with blanched vegetables and pour over the sauce from the casserole dish.

Serves 2

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About Gabriela Rosa MScM, ND

We help couples struggling with fertility difficulties and recurrent miscarriages for over 2 years take home healthy babies, even when other treatments have failed. The Fertility Challenge online event is FREE and works to redefine fertility and empower couples through a proven, interactive and transformational 12-day journey on their path to parenthood. We have now successfully educated and inspired over 100,000 people in 100+ countries toward their dream of becoming a parent. Click Here to Register Today.