1. Heat a dash of oil in a frying pan and brown the shanks on all sides. Transfer to a casserole dish.
2. Cook onion, garlic, parsnips and celery in the remaining oil until just beginning to soften. Add the tomato paste and cook stirring for 2-3 minutes. Stir in orange zest and juice, beef stock and bay leaves.
3. Cover and cook at 160°C for 1 hour 45 minutes or until shanks are tender.
4. Remove from oven, increase oven temperature to 230°C and arrange the Wattie’s frozen Rosemary & Garlic Roasters
on a baking tray. Cook for 20 minutes. To finish the casserole add Lea & Perrins Worcestershire Sauce
and thyme to the shanks and season with salt and pepper.
Serve shanks and crispy vegetable roasters in bowls.
Crockpot/Slow Cooker Instructions:
Prepare the recipe following steps 1 and 2, add ingredients to slow cookers with only 1 cup stock. Cook on LOW for approx 8 hours (refer to your user manual). Finish with Lea & Perrins, thyme, and seasoning. Serve as above.