- Rosemary Lamb Shanks.jpg (41.25 KiB) Viewed 425 times
Preparation Time: 25 minutes
Cooking time: 6 hours
Serves: 8
If served as eight portions, provides 350 cals, 21g fat (of which 6g saturates), 8g sugar and 0.7g salt per portion.
Ingredients
- 1 tsp salt
- ¾ tsp pepper
- 4 lamb shanks (approximately 570g/20oz each)
- 1 tbsp butter
- ½ cup white wine
- 3 medium parsnips, peeled and cut into 1in chunks
- 2 large carrots, peeled and cut into 1in chunks
- 2 medium turnips, peeled and cut into 1in chunks
- 2 large tomatoes, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 280g (10oz) packaged frozen peas, thawed
- ⅓ cup chopped fresh parsley
- 2 tbsp minced fresh rosemary
Method
1. 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 quart 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. Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.
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