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Greek-style lamb shanks with lemon and fetta
Greek-style lamb shanks with lemon and fetta
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Prep Time:
15 minutes
Cook Time:
495 minutes
Total Time:
510 minutes
Greek-style slow cooker dish that's a family favorite with plenty of leftovers.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 6 French-trimmed lamb shanks
  • 700g bottle tomato passata
  • 255.00 gm beef stock
  • 65.63 gm lemon juice
  • 20.00 gm caster sugar
  • 3 large sprigs fresh thyme
  • 20.00 ml dried oregano
  • 750g chat potatoes
  • 20.00 ml finely grated lemon rind
  • 173.25 gm lemon juice, extra
  • 82.50 ml pitted kalamata olives
  • 100g Greek-style fetta, crumbled
  • Salad, to serve
Instructions:
  • In a large frying pan over medium heat, simmer half of the oil until slightly sizzling. Add the onion and sauté for 5 minutes until it becomes tender. Transfer the onion to the slow cooker.
  • Turn up the heat to medium-high and sear the lamb in 2 separate batches until perfectly browned. Transfer the lamb to the slow cooker and mix in passata, stock, lemon juice, garlic, sugar, thyme, and oregano. Season generously, cover the slow cooker, and let it cook on high for 4 hours (or low for 8 hours).
  • In a large saucepan, cook the potatoes in boiling water until tender, about 6 to 8 minutes. Drain before using.
  • Place the shanks in a heatproof dish. Add the rind and extra juice to the slow cooker, season, and stir well. Return the remaining shanks to the slow cooker and mix in the olives.
  • Cut the potatoes in half, then drizzle them with the remaining oil. Sprinkle the lamb shanks and sauce with feta. Serve with the potatoes and salad.

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