Burgundy lamb shanks

    8 hours 25 min

    For those who love fall-from-the-bone lamb. Burgundy wine adds a special touch to the sauce that's served alongside.

    131 people made this

    Serves: 4 

    • 4 lamb shanks
    • salt and pepper to taste
    • 2 tablespoons dried parsley
    • 2 teaspoons minced garlic
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon grated lemon zest
    • 75g chopped onion
    • 1 medium carrot, chopped
    • 1 teaspoon olive oil
    • 250ml Burgundy wine or beef stock
    • 1 teaspoon concentrated beef stock

    Prep:10min  ›  Cook:8hr15min  ›  Ready in:8hr25min 

    1. Sprinkle lamb with salt and pepper. Place in a slow cooker. Sprinkle with the parsley, garlic, oregano and lemon zest.
    2. In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine and beef stock concentrate. Bring to the 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 the boil; cook until liquid is reduced by half. Serve with lamb.

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    Reviews & ratings
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    Reviews in English (29)


    made this to-day.Very easy to do and it was yummy  -  23 Apr 2012


    I tested out my slow cooker for the 1st time tonight with this recipe. I used white wine instead of red and it was delicious. My guests were asking for more. The smell was amazing all day in the house and the meat fell off the bone. We Loved it - super tender lamb shanks served on a bed of mashed potato with broccolini on the side. Yum!  -  17 Aug 2007  (Review from Allrecipes US | Canada)


    My husband and I like lamb, and we absolutely loved this recipe! The lamb comes out very tender and just melts in your mouth! This is definitely a keeper!  -  11 Feb 2007  (Review from Allrecipes US | Canada)