![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/04\/New-Zealand-Rosemary-Lamb-Shanks.jpg\")
New Zealand Rosemary Lamb Shanks<\/p>\nNew Zealand Rosemary Lamb Shanks<\/p>\n
<\/p>\n
1 tsp. salt<\/p>\n
3\/4 tsp. pepper<\/p>\n
4 lamb shanks (about 20 ounces each)<\/p>\n
1 T. butter<\/p>\n
1\/2 C. white wine<\/p>\n
3 medium parsnips, peeled and cut into 1-inch chunks<\/p>\n
2 large carrots, peeled and cut into 1-inch chunks<\/p>\n
2 medium turnips, peeled and cut into 1-inch chunks<\/p>\n
2 large tomatoes, chopped<\/p>\n
tap here<\/p>\n
1 large onion, chopped<\/p>\n
4 garlic cloves, minced<\/p>\n
2 C. beef broth<\/p>\n
1 package (10 ounces) frozen peas, thawed<\/p>\n
1\/3 C. chopped fresh parsley<\/p>\n
2 T. minced fresh rosemary<\/p>\n
<\/p>\n
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. Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.<\/p>\n
<\/p>\n
Serving Size: \u00bd Shank with 1 C. Vegetables<\/p>\n
Calories: 350<\/p>\n
Fat: 15g<\/p>\n
Fiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
New Zealand Rosemary Lamb Shanks 1 tsp. salt 3\/4 tsp. pepper 4 lamb shanks (about 20 ounces each) 1 T. butter 1\/2 C. 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 tap here 1 large onion, chopped 4 garlic cloves, minced 2 C. beef broth 1 package (10 ounces) frozen peas, thawed 1\/3 C….<\/p>\n