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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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For those who love fall-from-the-bone lamb, this recipe shared by Val Creutz of Southold, New York fills the bill. Burgundy wine adds a special touch to the sauce that's served alongside. Ingredients:
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 |
1 teaspoon beef bouillon granules |
Directions:
1. Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
2. In a small saucepan, saute onion and carrot in oil for 3-4 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. Yield: 4 servings.
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