Julie Le Clerc: Spiced Lamb Shanks and Vegetables cooked in Carrot Juice

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

4 lamb shanks

1/2 tsp chilli powder

2 tsp each ground cumin, paprika and coriander

2 Tbs cornflour mixed with 1/2 cup cold water

2 cups carrot juice (available from supermarkets or juice your own)

250g baby carrots, trimmed

250g baby turnips, trimmed

sea salt and freshly ground black pepper


1. Preheat oven to 180C. Place lamb shanks in a casserole dish to fit snugly. Combine spices and cornflour with carrot juice and pour over lamb shanks. Cover and bake for two hours.

2. Remove from oven, turn the shanks over and add carrots and turnips, and season with salt and pepper. Return to the oven, uncovered, and bake for a further 30 minutes. Serves 4.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.