Ingredients
4 small frenched lamb shanks
½ cup flour
2 tbsp extra-virgin olive oil
3 small garlic cloves
halved
1 tbsp oregano leaves
5 small onions
peeled and quartered
200g Greek feta cheese
crumbled
3 large potatoes
sliced thickly
1 cup white wine or water
1 cup water
2 tbsp extra virgin olive oil
for drizzling
1 salt
ground pepper
to taste
lemon wedges
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large frying pan
- 1 slow cooker
- 1 french oven (optional)
- 1 cast-iron casserole dish (optional)
Instructions
- 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.
Notes
Tip
You can leave the skins on the potato; I peeled them only because they look prettier!
Variation
You can use a large ‘french oven’, or cast-iron casserole dish for this recipe. Follow the same steps but use the same pot to cook all ingredients in. The oil from browning the shanks should remain in the bottom of the dish. Cover tightly with foil first, then cover with the lid, and cook in the oven on 180C for 2 and a half hours, then turn the shanks and cook for a further 1 hour, or until the meat is very tender.
