Lamb Shanks With Parsnips, Carrots and Potatoes

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READY IN: 3hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the lamb with seasoning salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add in the shanks and brown on both sides (this should take about 10-12 minutes).
  • Transfer the browned shanks to a bowl.
  • Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
  • Add in the garlic and saute for 1 minute.
  • Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
  • Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
  • After the 30 minutes of cooking season with salt and pepper.
  • Using a slotted spoon remove the lamb and veggies to a large platter.
  • Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
  • Spoon the sauce over the lamb and veggies.
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