Burgundy lamb shanks

Burgundy lamb shanks


78 people made this

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

F. W. Creutz

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 (1)


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

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