Burgundy Lamb Shanks       
Posted by:  Bev  Mon, 12 Apr 2004, at 3:08 p.m.


Ingredients:
4 (about 3-1/2 lbs.) lamb shanks
salt and pepper to taste
1/2 tsp. each grated lemon peel and oregano
2 cloves garlic, minced
2 tbs. chopped parsley
1 carrot and onion, peeled and chopped
1 tbs. butter or olive oil
1 cup dry red wine
1 bouillon cube or 1 tsp. beef stock base

Directions:
Season shanks with salt, pepper, lemon peel and oregano. Place in crockery pot. Sprinkle with garlic and parsley. Saute carrot and onion in butter in large frying pan. Transfer to crockery pot. Pour wine into frying pan. Add bouillon cube. Stir to loosen drippings. Pour over shanks. Cover. Cook on low (200°) 8 hours. If desired, drain juice into saucepan. Boil to reduce and thicken slightly.

Makes 4 servings.