Name: New Zealand Rosemary Lamb Shanks
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - New Zealand Rosemary Lamb Shanks

1. 1 teaspoon salt -

2. 3/4 teaspoon pepper -

3. 4 lamb shanks (about 20 ounces each) -

4. 1 tablespoon butter -

5. 1/2 cup white wine -

6. 3 medium parsnips, peeled and cut into 1-inch chunks -

7. 2 large carrots, peeled and cut into 1-inch chunks -

8. 2 medium turnips, peeled and cut into 1-inch chunks -

9. 2 large tomatoes, chopped -

10. 1 large onion, chopped -

11. 4 garlic cloves, minced -

12. 2 cups beef broth -

13. 1 package (10 ounces) frozen peas, thawed -

14. 1/3 cup chopped fresh parsley -

15. 2 tablespoons minced fresh rosemary -

How to cook deliciously - New Zealand Rosemary Lamb Shanks

1. Stage

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.

2. Stage

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