Burgundy Lamb Shanks

For a flavorful, succulent dish, try this recipe in your slow cooker.

[quicklook-recipe prep_time=”10 min” cook_time=”8 hrs” serves=”4″ details=”” ]

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest