New Zealand Rosemary Lamb Shanks
"When I was young my family lived in New Zealand for two years after the war. One item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada..."
INGREDIENTS
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1 teaspoon salt
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3/4 teaspoon pepper
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4 lamb shanks (about 20 ounces each)
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1 tablespoon butter
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1/2 cup white wine
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3 medium parsnips, peeled and cut into 1-inch chunks
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2 large carrots, peeled and cut into 1-inch chunks
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2 medium turnips, peeled and cut into 1-inch chunks
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2 large tomatoes, chopped
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1 large onion, chopped
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4 garlic cloves, minced
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2 cups beef broth
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1 package (10 ounces) frozen peas, thawed
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1/3 cup chopped fresh parsley
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2 tablespoons minced fresh rosemary
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