Ingredients
8 frenched lamb shanks½ cup plain flour
1 onion, thinly sliced
2 tsp cumin seeds
400 g can chopped tomatoes
¾ cup vegetable stock
2 tbsp honey
¼ cup lemon juice
1 cup frozen or fresh broad beans (outer skins peeled)
175 g baby green beans
1 yellow capsicum, chopped
1 bunch asparagus, cut into bite size pieces
400 g pasta shells, cooked
Description
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