5 TBS TSTE® Organic Extra Virgin Olive Oil, divided
3 TBS TSTE® Lamb & Pork Seasoning
1 tsp TSTE® Onion Obsession Spice Blend
½ tsp TSTE® Black Peppercorns, freshly ground
From the Grocer
4 lamb shanks (¾ to 1 lb each)
2 carrots, divided
2 onions, divided
1 stalk celery, diced
½ cup dry white wine
14 oz can diced tomatoes
HEAT 3 TBS TSTE® Organic Extra Virgin Olive Oil in large pot over medium.
BROWN lamb and set aside.
WITHOUT cleaning pot, cook 1 diced carrot, 1 diced onion, and celery for 5 mins over medium. Deglaze pot with wine, scraping bottom. Reduce by half.
ADD lamb, TSTE® Lamb & Pork Seasoning and tomatoes. Simmer 2 hrs until lamb is fork-tender. When lamb has 40 mins left, preheat oven to 400°F.
CUT remaining carrot, turnip and parsnip into 1 inch pieces. Quarter remaining onion. Toss with 2 TBS TSTE® Organic Extra Virgin Olive Oil, TSTE® Onion Obsession Spice Blend, and TSTE® Black Peppercorns. Spread in roasting pan. Bake 20-25 mins until soft and golden.
REMOVE lamb shanks and keep warm. Strain sauce, pressing juice from vegetables. Reduce sauce over low until thickened.
TO SERVE, center a lamb shank on a plate. Surround with roasted vegetables and cover with sauce.
Yield: 4 servings
Total Time: 2 hrs 45 mins
Prep: 35 mins
Cook: 2 hrs 10 mins