Thursday, March 29, 2012

Burgundy Lamb Shanks

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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