Burgundy Lamb Shanks
Total Time
Prep: 10 min. Cook: 8-1/4 hours
Makes
4 servings
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
Burgundy Lamb Shanks Recipe photo by Taste of Home
Reviews
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.
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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