Lamb Shanks With Parsnips, Carrots And Potatoes

Total Time: 3 hrs 10 mins Preparation Time: 25 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 6
• 6 lamb shanks
• seasoning salt
• black pepper
• 4 -6 tablespoons olive oil
• 2 medium onions, chopped
• 2 large celery ribs, chopped
• 2 tablespoons minced fresh garlic
• 2 -3 teaspoons dried rosemary
• 3 teaspoons dried oregano (or to taste)
• 2 teaspoons crushed red pepper flakes (or to taste)
• 1 (28 ounce) can diced tomatoes, undrained
• 1 cup water
• 1 cup chicken broth
• 2 cups dry red wine
• 4 large potatoes, peeled and cut into about 2-inch cubes
• 5 medium carrots, peeled and cut into about 2-inch pieces
• 6 medium parsnips, peeled and cut into 2-inch cubes
• salt and pepper
• 1 cup pitted kalamata olive (or to taste)

Recipe

• 1 season the lamb with seasoning salt and pepper.
• 2 heat the olive oil in a large skillet over medium-high heat.
• 3 add in the shanks and brown on both sides (this should take about 10-12 minutes).
• 4 transfer the browned shanks to a bowl.
• 5 add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
• 6 add in the garlic and saute for 1 minute.
• 7 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.
• 8 add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
• 9 after the 30 minutes of cooking season with salt and pepper.
• 10 using a slotted spoon remove the lamb and veggies to a large platter.
• 11 boil the juices for about another 5 minutes or until thickened, season again with black pepper.
• 12 spoon the sauce over the lamb and veggies.