Burgundy Lamb Shanks
For a flavorful, succulent dish, try this recipe in your slow cooker.
- 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.
- 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
Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
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.
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.