Burgundy Lamb Shanks
Burgundy Lamb Shanks

4 (20 oz.) Lamb Shanks
salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
1/2 teaspoons dried oregano
1/2 grated lemon peel
1/2 cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules

1. Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.

2. In a small saucepan, sauté the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.

3. Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.

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