Burgundy Lamb Shanks Recipe

Burgundy Lamb Shanks Recipe

  • 4 (20 ounce) lamb shanks
  • salt and pepper to taste
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon 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, saute 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.
Recipe of the Day|