Slow Cooker Burgundy Lamb Shanks Recipe
Serve this hearty lamb dish when you need a stick-to-your-ribs meal to warm you up. Adapted from Mrs. F.W. Creutz, Southold, New York
Serves 4
Prep Time: 10 minutes
Cook Time: 8 hours
• 4 lamb shanks (about 20 oz. each)
• Salt and pepper to taste
• 2 tbsp. dried parsley flakes
• 2 tsp. minced garlic
• 1/2 tsp. dried oregano
• 1/2 tsp. grated lemon peel
• 1/2 cup chopped onion
• 1 medium carrot, chopped
• 1 tsp. olive oil
• 1 cup Burgundy wine or beef broth
• 1 tsp. beef bouillon granules
1. Sprinkle lamb with salt and pepper. Place in 5-qt. slow cooker. Sprinkle with parsley, garlic, oregano, and lemon peel.
2. In small saucepan, sauté onion and carrot in oil for 3 to 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 off fat. In small saucepan, bring cooking juices to a boil; cook until liquid is reduced by half. Top lamb with gravy and serve.
Per serving: 633 cal, 27 g fat (13 g sat), 6 g carbs, 69 g protein, 1 g fiber, 228 mg chol, 404 mg sodium, 30 mg calcium
Source: RD
Serve this hearty lamb dish when you need a stick-to-your-ribs meal to warm you up. Adapted from Mrs. F.W. Creutz, Southold, New York
Serves 4
Prep Time: 10 minutes
Cook Time: 8 hours
• 4 lamb shanks (about 20 oz. each)
• Salt and pepper to taste
• 2 tbsp. dried parsley flakes
• 2 tsp. minced garlic
• 1/2 tsp. dried oregano
• 1/2 tsp. grated lemon peel
• 1/2 cup chopped onion
• 1 medium carrot, chopped
• 1 tsp. olive oil
• 1 cup Burgundy wine or beef broth
• 1 tsp. beef bouillon granules
1. Sprinkle lamb with salt and pepper. Place in 5-qt. slow cooker. Sprinkle with parsley, garlic, oregano, and lemon peel.
2. In small saucepan, sauté onion and carrot in oil for 3 to 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 off fat. In small saucepan, bring cooking juices to a boil; cook until liquid is reduced by half. Top lamb with gravy and serve.
Per serving: 633 cal, 27 g fat (13 g sat), 6 g carbs, 69 g protein, 1 g fiber, 228 mg chol, 404 mg sodium, 30 mg calcium
Source: RD