Baked Vegetables & Lamb

Baked Vegetables & Lamb

Baked Vegetables & Lamb
The main protagonists in this full course meal are potatoes, turnips, carrots, broth, white wine, rosemary, lemon rind, pepper and a delicious browned lamb! Your guests will shank you very much.
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Makes:
4 servings

Ingredients
1 tbsp. olive or vegetable oil
2 lb. meaty lamb shanks, cut into 1 1/2-inch pieces
1/4 cup of all-purpose flour
1 large onion, chopped
7 garlic cloves, peeled
2 tsp. minced fresh ginger
1 lb. all-purpose potatoes, pared and cut in 3/4-inch chunks
12 oz. white turnips, pared and cut in 1/2-inch chunks
2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices
1 cup chicken broth
1/2 cup of dry white wine
3/4 tsp. leaf rosemary, crumbled
1 tsp. grated lemon rind
Dash freshly ground black pepper

Methods/steps
Preheat oven to 350 degrees. Heat oil in ovenproof Dutch oven or pan over medium-high heat. Dredge lamb in flour. Working in batches, add lamb to oil; sauté until browned well browned, about 5 minutes. Remove lamb to a bowl as it browns. Lower heat, add onion, garlic and ginger to pan; cook, stirring occasionally, until onion has softened. Add potatoes, turnips, carrots, broth, white wine, rosemary, lemon rind, pepper and the browned lamb. Bring to boiling, cover and remove from heat. Bake for 1 hour or until meat in fork-tender.
Additional Tips
Ready in 1 hour and 15 min

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