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New Zealand Rosemary Lamb Shanks

Ingredients:

  • 1 tsp of salt

  • 3/4 teaspoon pepper

  • 4 lamb shanks (about 20 ounces each)

  • 1 tablespoon butter

  • 1/2 cup white wine

  • 3 medium parsnips, peeled and cut into 1-inch chunks

  • 2 large carrots, peeled and cut into 1-inch chunks

  • 2 medium turnips, peeled and cut into 1-inch chunks

  • 2 large tomatoes, chopped

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • 2 cups beef broth

  • 1 package (10 ounces) frozen peas, thawed

  • 1/3 cup chopped fresh parsley

  • 2 tablespoons minced fresh rosemary

Directions:

  1. Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown the meat.

  2. Transfer meat to a 6- or 7-qt. slow cooker.

  3. Add wine to the skillet; cook and stir 1 minute to loosen brown bits that are leftover. Pour the jus over lamb.

  4. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth to the slow cooker.

  5. Cook, covered, on low 6-8 hours or until meat is tender.

  6. Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.



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