Texas Rosemary Lamb Shanks
- John R. Carpenter
- Nov 3, 2019
- 1 min read
Updated: Oct 10, 2020
Lamb Shank Recipes
Buy Center Cut Lamb Loin Chops (same recipe works on chops)
Texas Rosemary Lamb Shanks
Ingredients:
1 teaspoon salt
3/4 teaspoon pepper
4 lamb shanks or chops (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
Shiitake Mushrooms (optional)
Directions:
Rub salt and pepper over lamb. Add some Shiitake Mushrooms for extra flavor. 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 until meat is tender, 6-8 hours. 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. See Also:
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