Holly Frail
Mob. 0412 982 462

Kerry Leech
Mob: 0412 234 572

Lauren Nugent
Mob: 0411 741 059

Joseph Spelta
Mob: 0402 843 955

Jessica Abbott
Mob: 0404 471 090

Jacqueline Walker
Mob: 0438 670 365

Kristute Milvydas

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WEEKLY RECIPE

EAT SMART NUTRITION CONSULTANTS
Recipes from Holly, Kerry, Liz and Lauren 24/7/06

Lamb Shanks (serves 6)

6 lean lamb shanks
400g can of tomatoes
Glass of red wine
1-2 tablespoons olive oil
300ml of water or stock

Cup of barley (optional)
Big handful of fresh herbs
Large bowl full of chopped vegetables such as celery, onions, leeks, carrots, parsnip, turnip and whole garlic cloves

1. Pre-heat oven to 180oC.
2. Heat oil in a heavy based saucepan and brown the shanks.
3. Add the vegetables and soften. Remove the shanks and vegies, then add the wine and water/stock to the saucepan and cook until reduced.
4. Place the vegetables in a large oven-proof casserole dish, season as desired, add barley, then the shanks and pour over the liquid from the saucepan. Add the tomatoes and herbs.
5. Place a heavy lid or foil over the casserole and cook for at least 2 hours.
6. Serve with extra greens as desired.