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.
Ingredients
- 1 tablespoon(s) vegetable oil
- 2 pound(s) meaty lamb shanks, cut into 1 1/2-inch pieces
- 1/4 cup(s) all purpose flour
- 1 large onion, chopped
- 7 garlic cloves, peeled
- 2 teaspoon(s) minced fresh ginger
- 15 all-purpose potatoes, pared and cut in 3/4-inch chunks
- 1 1/2 cup(s) white turnips, pared and cut in 1/2-inch chunks
- 2 large carrots, pared and cut diagonally into 1/4-inch slices
- 1 cup(s) chicken broth
- 4 floz dry white wine
- 3/4 teaspoon(s) leaf rosemary, crumbled
- 33/100 tablespoon(s) grated lemon rind
- 1 dash(es) freshly ground black pepper
Instructions
- 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; saute 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.
- Ready in 1 hour and 15 min.
Nutrition
Calories: 2628.32kcalCarbohydrates: 488.06gProtein: 115.23gFat: 25.74gSaturated Fat: 5.15gCholesterol: 256mgSodium: 1818.81mgFiber: 41.05gSugar: 46.75g
Tried this recipe?Let us know how it was!