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| Prep | 5 min | |
| Cook | 120 min |
Method
Preheat oven to 180°C (350°F).
Heat a large enamelled cast-iron casserole over high heat. Coat lamb with oil and cook, in small batches, for 5 minutes, or until browned. Remove from pan and set aside. Add onion, carrot and celery to pan and cook for 5 minutes, or until soft. Return lamb to pan, then add garlic, red wine and tomato paste and cook for a further 5 minutes. Add stock, bay leaf, rosemary and enough water to ensure lamb is covered. Cover with lid and bake in oven for 1 hour.
Add parsnip and cook for a further 40 minutes.
Serve sprinkled with parsley.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 2 |
| Bread & Cereals | 0 |
| Vegetables | 1 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 475 |
| Protein | 45.4 g |
| Total fat | 22.8 g |
| - Saturated fat | 6.6 g |
| Total carbohydrates | 16.4 g |
| - Total sugars | 9.9 g |
| Fibre | 6.6 g |
| Sodium | 475 mg |
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