- Preparation time:
- 10 minutes
- Cooking time:
- 8 1/4 hours
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 delicious level of taste and tenderness.
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 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, 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.
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.
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