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Mother-in-law’s Lamb Shank Stew


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4 medium to large lamb shanks brown in a little olive oil

3-4 onions sliced and fried till glassy

3 large carrots, peeled cut into slices, then chunks

4 large celery stalks , sliced and cut into chunks

400g canned diced tomatoes

1 teaspoon salt

1 teaspoon cumin

3 teaspoon of dried parsley

3 parsnips, peeled and cut like carrots

1 cup cranberry juice

2 cups homemade lamb stock

¼ cup lentils

Put shanks in 4 liter corning ware dish. Cover with onions, then rest of veggies, then lentils, then liquid. Cover the dish with lid (which may rest on veggies at first) cook until meat falls off the bone at 170C in fan forced oven – about (2-3 hours). Freezes well if bones are removed. If possible, remove visible fat when cooked. Serve with cooked millet.

Note: Cook millet on stove top or in microwave. Follow same rules as for rice. Just replace water with stock and add some mixed spice to the stock and millet mixture. The mixed spice will cook into the millet and give it a nice flavour.

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