Burgundy Lamb Shanks (perfect for Easter) Recipe

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.