New Zealand Rosemary Lamb Shanks
When I was young my family lived in New Zealand for two years after the war. 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
Total TimePrep: 25 min. Cook: 6 hours
- 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
- 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 until meat is tender, 6-8 hours.
- Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.
Nutrition Facts1/2 lamb shank with 1 cup vegetables: 350 calories, 15g fat (6g saturated fat), 103mg cholesterol, 668mg sodium, 22g carbohydrate (8g sugars, 6g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Originally published as New Zealand Rosemary Lamb Shanks in Taste of Home September/October 2018
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