Lamb Shanks in Burgundy

    8 hours 10 minutes

    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.

    72 people made this

    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 in English (29)


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


    We all loved it  -  22 May 2010


     -  19 Jun 2012