Ingredients
4 lamb shanks (about 20 ounces each)Salt and pepper to taste2 tablespoons dried parsley flakes2 teaspoons minced garlic1/2 teaspoon dried oregano1/2 teaspoon grated lemon zest1/2 cup chopped onion1 medium carrot, chopped1 teaspoon olive oil1 cup Burgundy wine1 teaspoon beef bouillon granules
Preparation
Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon zest.
In a small saucepan, saute onion and carrot in oil for 3-4 minutes or until tender. Stir in wine 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.
