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Burgundy Lamb Shanks

 Burgundy Lamb Shanks
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
4 ServingsPrep: 10 min. Cook: 8-1/4 hours


  • 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


  • 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,

2 of 2

Burgundy Lamb Shanks (continued)

Nutritional Facts: 26 g fat (11 g saturated fat), 198 mg cholesterol, 345 mg sodium, 5 g carbohydrate, 1 g fiber, 54 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.