250g/9oz baby carrots, cut in half lengthways if large
2 garlic cloves, crushed
2 onions, sliced
2 tbsp chopped parsley, to garnish
250g/9oz parsnips, cut into batons
1 tbsp chopped rosemary leaves
250g/9oz baby turnips, cut in half lengthways if large
450ml/16fl oz chicken stock
1 rounded tbsp plain flour
1 tbsp redcurrant jelly
salt and freshly ground black pepper
3 tbsp oil
a knob of butter
6 x 200g/7oz lamb fore shanks
300ml/10fl oz red wine