Directions

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.