Slow Cooker Greek Lamb Shanks
Tender lamb shanks cooked low and slow with hearty ingredients and authentic Greek flavors, perfect for busy days.
Ingredients
Main Ingredients
- 4 pieces lamb shanks Seasoned with salt and pepper
- 1 tablespoon olive oil For browning the lamb
- 1 pound halved baby potatoes
- 1 cup Kalamata olives
- 1 jar sundried tomatoes
- 1 cup chicken broth
- 3 tablespoons lemon juice
Spices
- 2.5 teaspoons dried oregano For the Greek spice rub
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
Instructions
Preparation and Browning
- Heat a large heavy skillet over medium-high heat and add 1 tablespoon of olive oil.
- Season the 4 lamb shanks with salt and pepper.
- Brown the lamb shanks on each side for about 3-4 minutes until they get a nice color.
Slow Cooking
- In the same skillet, add 1 pound of halved baby potatoes, 1 cup of Kalamata olives, and 1 jar of sundried tomatoes. Season with salt and pepper.
- Pour 1 cup of chicken broth and 3 tablespoons of lemon juice into the bottom of your 6-quart slow cooker.
- Place the browned lamb shanks on top of the mixture in the slow cooker and rub them with the Greek spice rub made from dried oregano, dried basil, dried rosemary, and onion powder.
- Cover and cook on low for 6-8 hours or until the lamb is tender.
Serving
- Serve the Slow Cooker Greek Lamb Shanks hot, straight from the slow cooker, paired with rice, mashed potatoes, or a fresh Greek salad.
- Drizzle some of the cooking juices over the shanks for extra flavor.
Notes
To store leftovers, let the dish cool completely and place in an airtight container. Can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the fridge before reheating. For added nutrition, consider including other veggies like carrots or bell peppers.