2 lamb shanks
2 small carrots, peeled and cut in one-inch dice
6 baby red potatoes, cut in half
1 turnip, quartered
1 red onion, cut in eighths
2 sprigs fresh rosemary
5 fresh mint leaves
2 tablespoons fresh curly parsley, chopped
2 cups beef stock or 1/2 cup beef stock and 1 1/2 cup burgundy wine
1/2 tablespoon fresh cracked black pepper
Place all ingredients in an ovenproof pan and bake, uncovered, at 350 degrees for 2 hours.
Remove from pan and spoon the sauce over the lamb with vegetables.