Spiced lamb shanks and vegetables cooked in carrot juice

Carolyn Robertson

Root vegetables may be looked upon as stodgy but they are infinitely versatile.

Ingredients

½ tsp	Chilli powder
4	Lamb shanks (Main)
2 tsp	Cumin
2 tsp	Coriander
2 tsp	Ground paprika
2 Tbsp	Cornflour, mixed with 1/2 cup water
2 cups	Carrot juice
250 g	Baby carrots, trimmed
250 g	Baby turnips, trimmed

Directions

1. Preheat oven to 180C. Place lamb shanks in a casserole dish to fit snugly.
2. Combine spices and cornflour with carrot juice and pour over lamb shanks. Cover and bake for two hours.
3. Remove from oven, turn the shanks over and add carrots and turnips, and season with salt and pepper.
4. Return to the oven, uncovered, and bake for a further 30 minutes.