Slow-Cooker Burgundy Lamb Shanks
Some cuts of meat are meant to be grilled fast; others are best simmered for hours. In this recipe, lamb shanks, wine, vegetables, and herbs simmer for eight hours to reach a level of taste and tenderness that will please most everyone.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 8 1/4hours |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 8 1/4hours |
Ingredients
- 4 lamb shanks (about 20 ounces each)
- Salt and pepper to taste
- 2 tbsp dried parsley flakes
- 2 tsp garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp lemon peel grated
- 1/2 cup onion chopped
- 1 medium carrot chopped
- 1 tsp olive oil
- 1 cup Burgundy wine or beef broth
- 1 tsp beef bouillon granules
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Sprinkle lamb with salt and pepper. Place in a 5-quart slow cooker. Sprinkle with the parsley, garlic, oregano, and lemon peel.
- In a small saucepan, sauté onion and carrot in oil for 3 to 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.
