Rosemary Lamb
Prep Time: 25 minutes
Total Time: 6 hours
Servings: 6
This is a savory no-fuss recipe.
Ingredients:
1 teaspoon fine sea salt
3/4 teaspoon pepper
4 lamb shanks (about 20 Oz each)
1 tablespoon unsalted butter
1/2 cup white wine
3 parsnips, cut into 1" pieces
2 carrots, cut into 1" pieces
2 turnips, cut into 1" pieces
2 tomatoes, chopped
1 onion, chopped
4 garlic cloves, minced
2 cups beef broth
1 package (10 Oz) frozen peas, thawed
1/3 cup parsley, chopped
2 tablespoons rosemary, minced
1 teaspoon fine sea salt
3/4 teaspoon pepper
4 lamb shanks (about 20 Oz each)
1 tablespoon unsalted butter
1/2 cup white wine
3 parsnips, cut into 1" pieces
2 carrots, cut into 1" pieces
2 turnips, cut into 1" pieces
2 tomatoes, chopped
1 onion, chopped
4 garlic cloves, minced
2 cups beef broth
1 package (10 Oz) frozen peas, thawed
1/3 cup parsley, chopped
2 tablespoons rosemary, minced
Directions:
Rub salt and pepper on lamb.
In a large fry pan, heat butter over medium-high heat and brown meat.
Transfer meat to a 6 or 7qt. slow cooker.
Add wine to pan, cook and stir 1 minute.
Pour over lamb, then add parsnips, carrots, turnips, tomatoes, onion, garlic and broth.
Cook, covered, on low 6 to 8 hours until meat is tender.
Remove lamb, keep warm.
Stir in peas, parsley and rosemary then cook 20 minutes.
Serve lamb with vegetables. Enjoy!
Rub salt and pepper on lamb.
In a large fry pan, heat butter over medium-high heat and brown meat.
Transfer meat to a 6 or 7qt. slow cooker.
Add wine to pan, cook and stir 1 minute.
Pour over lamb, then add parsnips, carrots, turnips, tomatoes, onion, garlic and broth.
Cook, covered, on low 6 to 8 hours until meat is tender.
Remove lamb, keep warm.
Stir in peas, parsley and rosemary then cook 20 minutes.
Serve lamb with vegetables. Enjoy!
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