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Burgundy Lamb Shanks

By: F. W. Creutz  
"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."

Rating: This weblink has been rated 11 times with an average star rating of 4.4 Read Reviews (10)

Rate/Review | 469 people have saved this

Prep Time:
10 Min
Cook Time:
8 Hrs 15 Min
Ready In:
8 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 (20 ounce) lamb shanks
  • 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

  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 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.
  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2007 by HipHotel 
I tested out my slow cooker for the 1st time tonight with this recipe. I used white wine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2007 by Desiree 
My husband and I like lamb, and we absolutely loved this recipe! The lamb comes out very... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2007 by nhaft 
Very good and simple to make. My husband and I both liked it, and my kids ate it, although... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2008 by The Metz 
Delicious! Did thicken the gravy though. Will make again! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2007 by Kirsten 
I didn't really like this recipe and neither did my mother but then again shes not a big lamb fan MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by VAgamecock32 
My only complaint is that next time I will be using a different part of the lamb. I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2009 by gracie 
The lemon peel gave this a great taste. I used about a cup of red wine and a cup of beef... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2009 by Ed K. 
Easy and very tasty. Any decent red wide does the trick. I used a Malbec. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by LINDA 
Great! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by andrea 
I was unable to get lamb shanks, so I used veal shanks. Everything else exactly the same. ... MORE

 
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