Burgundy Lamb Shanks


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
  • 1 teaspoon beef bouillon granules
Directions:

  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 onion and carrot in oil for 3-4 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.
  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. Yield: 4 servings.