Burgundy Lamb Shanks Recipe

5 1 2
Burgundy Lamb Shanks Recipe
Burgundy Lamb Shanks Recipe photo by Taste of Home
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Burgundy Lamb Shanks Recipe

Read Reviews
5 1 2
Publisher Photo
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. —Mrs. F. W. Creutz, Southold, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 8-1/4 hours
MAKES:
4 servings
TOTAL TIME:
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 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.
Originally published as Burgundy Lamb Shanks in Quick Cooking March/April 2005, p22

Nutritional Facts

1 each: 525 calories, 26g fat (11g saturated fat), 198mg cholesterol, 345mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 54g protein.

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

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Lady Fingers User ID: 2682286 243347
Reviewed Feb. 6, 2016

"I used this recipe as inspiration, but it was beef shanks I had, not lamb, and I cooked it 50 minutes in the pressure cooker (with natural pressure release taking 30 additional minutes). After reducing the sauce by half on the stove, I served the meat and sauce with egg noodles. Delicious!"

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