Burgundy Lamb Shanks ......slow cooker

       

 

Prep :  10 minutes    Cook : 8 hours        Makes 4 servings

 

 

4           lamb shanks (about 20 ounces each)

          salt & 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 or beef broth

1            teaspoon beef bouillon granules

 

1 .    Sprinkle lamb  with salt and pepper  . Place in  a 5-quart  slow cooker  . Sprinkle  with the parsley  , garlic  , oregano and lemon peel .

2 .    In a small saucepan  , saute onion  and garlic in oil  for 3 to 4 minutes  or until tender . Stir in wine  or broth  and bouillon . Bring  to a boil  , stirring occasionally  . Pour over lamb . Cover  and cook  for 8 hours  or until meat  is tender .

3 .     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 .

 

For those  who love fall-from-the-bone lamb , this recipe  fits the bill . Burgundt wine adds  a special  touch  to the sauce that's serve along side  the entree .