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Burgundy Lamb Shanks Recipe

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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.

This recipe is:

Healthy

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

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 Crisco® Pure Olive Oil
1 cup burgundy wine or beef broth
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 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. Yield: 4 servings.

Nutrition 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.

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

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