Burgundy Lamb Shanks

Quick look

  • prep 10 min    cook 8 hrs
  • serves 4

For those who love fall-from-the-bone lamb, this recipe shared by Val Creutz of Southold, New York, fills the bill. Burgundy wine adds a special touch to the sauce that’s served alongside.

Ingredients

  • 4 lamb shanks (about 20 ounces each)
  • 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

    How to make it 


  • 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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