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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