Greek-style Lamb Shanks
Egg free, Nut free
- 4 small ‘frenched’ lamb shanks
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil
- 3 small garlic cloves, halved
- 1 tablespoon oregano leaves
- 5 small onions, peeled and quartered
- 1 cup Greek feta cheese, crumbled
- 3 large potatoes, sliced thickly
- 1 cup white wine or water
- 1 cup water
- 2 tablespoons extra virgin olive oil (for drizzling)
- 1 teaspoon salt
- ground pepper to taste
- lemon wedges to serve
Dust shanks in flour. Bring a large frying pan to medium heat and then add 2 tbsp oil. Brown shanks in batches. As you brown the last batch of shanks, put onions into the pan and cook until they have a nice color, about 3 minutes.
Place shanks on a plate, and make small slits pushing garlic slices into the slits.
In a slow cooker, layer potato slices first, then the onions, half the feta cheese, and then finally the shanks.
Sprinkle with remaining feta, oregano, 2 tablespoons olive oil and then the wine and water. Grind pepper over and sprinkle with salt.
Set the slow cooker on high and cook for 3 hours. Turn the shanks at this point and continue cooking for 2 more hours until meat is very tender. Slice meat off the bones and place vegetables into shallow bowls. Top with sliced meat and cover with the juices from the slow cooker.
Serve immediately with lemon wedges to squeeze over.