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Lamb and rosemary stew is for Dinner.

Lamb and rosemary stew takes 30 minutes to prepare.

Lamb and rosemary stew takes 720 minutes to cook.

Lamb and rosemary stew makes 8 servings.

The ingredients for Lamb and rosemary stew are:

Red Wine, 4 fl oz
Dijon Mustard, 3 tsp
Salt, 2 tsp
Pepper, black, 1 tsp
Lamb Shank, 6 lb
Garlic, 15 clove (
Onions, raw, 2 large, chopped
Carrots, cooked, 1 carrot, sliced
Rosemary, dried, 2 tbsp
1 large potato, cubed

Here is how you make Lamb and rosemary stew:

In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.Number of Servings: 8Recipe submitted by SparkPeople user KDMEYERS.

The nutritional information for Lamb and rosemary stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 500.5

• Total Fat: 14.5 g
• Cholesterol: 217.7 mg
• Sodium: 844.3 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 2.2 g
• Protein: 71.7 g

Lamb and rosemary stew is French cuisine.