Soup & Stew
6 - 8 servings
15 minutes
3 hours
Melissa's Corporate Chefs
2 pounds lamb shanks
2 tablespoons olive oil
1 tablespoon organic garlic, crushed
1 tablespoon onion, diced
8 ounces Fire Roasted Sweet Red Bell Peppers
1 tablespoon Organic Grinders, Garlic and Herbs with Sea Salt
8 ounces organic tomatoes, diced
8 ounces parsnips - peeled and diced
4 ounces 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. Sauté 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.
