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Hearty Lamb Casserole

4 x 300g lamb shanks
1 md Onion (120g), sliced
2 sm Sticks celery (120g), sliced
2 md Carrots (240g), sliced
1 c Water
1 c Tomato juice
1/2 c Dry white wine
1 Clove garlic, crushed
1 sm Chicken stock cube, crumbled
1 ts Paprika
1 ts Ground ginger

Heat a non-stick frying pan, add shanks, cook until well browned all over. Place shanks, onion, celery and carrots in a large ovenproof dish. Add water, tomato juice, wine, garlic, stock cube, paprika and ginger, cover, bake in moderate oven for 2" hours or until lamb is tender. Cool casserole, refrigerate overnight.

Next day lift off fat, reheat casserole on top of stove or in moderate oven for about 30 mins.

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