3 Tbsp. Lamb & Pork Seasoning
1 tsp. Onion Obsession Spice Blend
½ tsp. Black Peppercorns , freshly ground
2 carrots, divided
2 onions, divided
1 stalk celery, diced
½ cup dry white wine
14 oz. can diced tomatoes
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, 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 Tbsp. Organic Extra Virgin Olive Oil, Onion Obsession Spice Blend, and 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.
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