New Zealand Rosemary Lamb Shanks

• 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

1. 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 until meat is tender, 6-8 hours.
2. Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

salt, pepper, lamb shanks, butter, white wine, parsnips, carrots, tomatoes, onion, garlic, beef broth, frozen peas, parsley, fresh rosemary

Taken from www.tasteofhome.com/recipes/new-zealand-rosemary-lamb-shanks/ (may not work)