Burgundy Lamb Shanks Recipe

Burgundy Lamb Shanks Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

[X]

Rate Burgundy Lamb Shanks Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Burgundy Lamb Shanks Recipe

Prep: 10 min. Cook: 8-1/4 hours

Yield: 4 Servings

10 495 505

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

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, 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.
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.

Nutritional Facts 1 serving (calculated without salt) equals 525 calories, 26 g fat (11 g saturated fat), 198 mg cholesterol, 345 mg sodium, 5 g carbohydrate, 1 g fiber, 54 g protein.

Originally published as Burgundy Lamb Shanks in Quick Cooking March/April 2005, p22