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 .
