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Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Edible rose petals — Persian rice, ras el hanout, garnish, tea
Strip herb leaves from woody stems — thyme, rosemary, kale
Piney aromatic — lamb, focaccia, roast potatoes, bread