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
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!