Slow Cook Burgundy Lamb Shanks Recipe

"This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta."By: Lasse's Solskinn. This recipe is from tasteofhome.com

100% would make again

4 Servings

Prep: 10 min. Cook: 8-1/4 hours

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 or beef broth

1 teaspoon beef bouillon granules

Directions

• Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
• In a small saucepan, saute onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
• 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.

Nutrition Facts:

• 1 serving (calculated without salt) equals 525 calories, 26 g fat (11 g saturated fat), 198 mg cholesterol, 345 mg sodium, 5 g carbohydrate, 1 g fiber, 54 g protein.