Burgundy Lamb Shanks (Slow Cooker)

 

                    For those who love fall-from-the-bone lamb, this recipe fits the bill. Burgundy wine gives a special touch to the sauce that's served alongside the entree.

4 servings

• 4 lamb shanks (about 20 ounces each)
• Salt and pepper to taste
• 2 tablespoons dried parsley flakes
• 2 teaspoons minced garlic
• ½ teaspoon dried oregano
• ½ teaspoon grated lemon peel
• ½ cup chopped onion
• 1 medium carrot, chopped
• 1 teaspoon olive oil
• 1 cup burgundy wine

1. Sprinkle lamb with salt and pepper ; place in a 5-qt. slow cooker.
2. Sprinkle with the parsley, garlic, oregano and lemon peel.
3. In a small saucepan,saute onion and carrot in oil for 3-4 minutes or until tender ; stir in wine, bring to a boil, stirring occasionally.
4. Pour over lamb, cover and cook on low for 8 hours or until meat is tender.
5. Remove lamb and keep warm.
6. Strain cooking juices and skim fat ; in a small saucepan,bring juices to a boil and cook until liquid is reduced by half.
7. Serve with lamb.

BON APPÉÉÉÉÉÉÉÉÉTIT

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