New Zealand Lamb
New Zealand Lamb holds a very high reputation around the world as it is the most exported meat in the country. In the month of February 2019 lamb exports alone totaled $319 million.
If you appreciate high-quality tasting meat, treat yourself to a lamb shank next time you are in New Zealand, you will not regret it!
Ingredients:
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
Instructions:
- 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.
