Rosemary Lamb


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

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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