Ingredients
1 teaspoon salt3/4 teaspoon pepper4 lamb shanks (about 20 ounces each) 1 tablespoon butter1/2 cup white wine3 medium parsnips, peeled and cut into 1-inch chunks2 large carrots, peeled and cut into 1-inch chunks2 medium turnips, peeled and cut into 1-inch chunks2 large tomatoes, chopped1 large onion, chopped4 garlic cloves, minced2 cups beef broth1 package (10 ounces) frozen peas, thawed1/3 cup chopped fresh parsley2 tablespoons minced fresh rosemary
Preparation
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.
