Slow-Cooker Burgundy Lamb Shanks
Course
Dinner
Cuisine
Meats
Servings
Prep Time
4
servings
10
minutes
Cook Time
8 1/4
hours
Servings
Prep Time
4
servings
10
minutes
Cook Time
8 1/4
hours
Ingredients
4
lamb shanks
(about 20 ounces each)
Salt and pepper
to taste
2
tbsp
dried parsley flakes
2
tsp
garlic
minced
1/2
tsp
dried oregano
1/2
tsp
lemon peel
grated
1/2
cup
onion
chopped
1
medium
carrot
chopped
1
tsp
olive oil
1
cup
Burgundy wine or beef broth
1
tsp
beef bouillon granules
Instructions
Sprinkle lamb with salt and pepper. Place in a 5-quart slow cooker. Sprinkle with the parsley, garlic, oregano, and lemon peel.
In a small saucepan, sauté onion and carrot in oil for 3 to 4 minutes or until tender. Stir in wine 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.