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Mediterranean Lamb Stew with Parnips, Roasted Chile and Carrots
By Melissa's Corporate Chefs


2 pound Lamb Shanks
2 tablespoons Olive Oil
1 tablespoon Organic Garlic crushed
1 tablespoon Onion diced
8 ounce Fire Roasted Sweet Red Bell Peppers
1 tablespoon Organic Grinders Garlic and Herbs with Sea Salt
8 ounce Organic Tomatoes diced
8 ounce parsnips - peeled and diced
4 ounce Sweet Baby Carrots diced
1 1/4 cups Vegetable Stock
1 sprinkle Salt and Pepper to taste


Heat oil in pan over medium high heat. Sear lamb shanks on all sides and set aside. Reduce heat to medium. Add onions, bell peppers and garlic. Saute vegetables for 5 minutes. Return lamb shanks to pan. Add tomatoes, Garlic & Herb spice and vegetable stock. Bring to a boil, reduce heat, cover and simmer for 2 hours. Add parsnips and carrots. Continue cooking for 30 to 45 minutes or until vegetables are tender. Adjust seasoning with salt and pepper.

Serve over Melissa's Basmati Rice.