Burgundy Lamb Shanks

Name: Burgundy Lamb Shanks
Prep time: 10 min
Cook time: 8 h 15 min
Total time: 8 h 25 min
Yield: 4 servings.
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

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

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.

Nutrition Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

Realtytrainer

Apr 3, 2017

Excellent Recipe. Served it for company. They loved it! And it was so easy! The broth left after cooking was delicious. I did have to skim off lots of lamb fat but the taste was delicious.
Lady Fingers

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!