This is a great falling-off-the-bone way to enjoy a more budget-friendly cut of lamb.
Ingredients :
- 4 large lamb shanks
- salt and pepper to taste
- 2 tablespoons dried parsley flakes
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon grated lemon peel
- 1 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 withs salt and pepper. Place in a 5-qt slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
- In a small saucepan, saute the 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.
(will freeze)
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