New Zealand Rosemary Lamb Shanks


  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 4 lamb shanks (about 20 ounces each)
  • 1 tablespoon butter
  • 1/2 cup 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
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 1 package (10 ounces) frozen peas, thawed
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons minced fresh rosemary


  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-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.
  2. Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

Nutrition Facts

1/2 lamb shank with 1 cup vegetables: 350 calories, 15g fat (6g saturated fat), 103mg cholesterol, 668mg sodium, 22g carbohydrate (8g sugars, 6g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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