When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada
New Zealand Rosemary Lamb Shanks
Ingredients
- 1 teaspoon 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
- Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender.
- Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.
Loading Popular in the Community
