Lamb Shanks in Burgundy

Lamb Shanks in Burgundy


49 people made this

For those who love fall-from-the-bone lamb, this recipe fits the bill. If you can’t find Burgundy wine, Pinot Noir is a substitute.

F.W. Creutz

Serves: 4 

  • 4 lamb shanks
  • salt and pepper, to taste
  • 2 tablespoons dried parsley flakes
  • 2 cloves minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon grated lemon peel
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 teaspoon olive oil
  • 1 cup Burgundy wine or beef stock

Preparation:10min  ›  Cook:8hours  ›  Ready in:8hours10min 

  1. Sprinkle lamb with salt and pepper. Place in a 5.5 litre 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 and/or stock. 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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Reviews (3)


Really enjoyed this Thank you!! My husband loved it too!! - 31 Oct 2010


We all loved it - 22 May 2010


- 19 Jun 2012

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