| | Directions | | Sprinkle lamb with salt and pepper. Place in 5 qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel. In a small saucepan, sauté onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or til 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. |
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| Ingredients | | - |  | 4 lamb shanks (20 ounce each) |
| - | | salt and pepper to taste |
| - | | 2 tablespoons dried parsley flakes |
| - | | 2 teaspoons minced garlic |
| - | | 1/2 teaspoon dried oregano |
| - | | 1/2 teaspoon grated lemon peel |
| - | | 1/2 cup chopped onion |
| - | | 1 carrot, chopped (medium) |
| - | | 1 teaspoon olive oil |
| - | | 1 cup burgundy wine or beef broth |
| - | | 1 teaspoon beef bouillon granules |
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