Drag that slow cooker out of the cupboard and put it to work with food writer Claire Thomson’s lamb slow cooker recipe. Also check out our moussaka, spanakopita, Greek salad and more Greek recipes.
*This recipe is gluten-free according to industry standards
Ingredients
- lemon 1 large, juiced
- extra-virgin olive oil 100ml
- dry white wine 175ml
- black peppercorns crushed to make ½ tsp
- garlic 4 cloves, peeled and left whole
- dried oregano 2 tsp
- ground cumin 1 tsp
- lamb shanks 4
- sea salt flakes 1 tsp
- ripe tomato 1 large, cut into quarters
- cinnamon stick 1
- waxy potatoes 750g, peeled and cut into bite-sized cubes
- flat-leaf parsley a handful, roughly chopped
Method
-
Step 1
Put the lemon juice, 2 tbsp oil, wine, pepper, garlic, oregano and cumin into a blender and whizz. Put the shanks into a bowl, pour over the marinade and massage well to coat. Cover and chill for at least 1 hour but preferably overnight.
-
Step 2
Heat the slow cooker to high or low, depending on desired cooking time.
-
Step 3
Put the meat, marinade, salt, tomato and cinnamon stick into the slow cooker. Cover with the lid and cook for 3-4 hours on high, or 6-8 hours on low until completely tender.
-
Step 4
When the lamb is cooked through and completely tender, brown the potatoes in 3 tbsp of olive oil in a frying pan over a medium-high heat until they begin to colour and soften.
-
Step 5
Remove the lamb from the slow cooker, put on a plate and cover tightly with foil.
-
Step 6
Add the browned potatoes to the slow cooker and mix well. Cover and continue cooking for another 45 minutes-1 hour or until the potatoes are cooked and very soft. Add the lamb back to the slow cooker to heat through once more. Check the seasoning, adding more if necessary.
-
Step 7
Serve with crusty bread and a green salad.
Nutritional Information
- Kcals 694
- Fat 43.6g
- Saturates 12.4g
- Carbs 29.7g
- Sugars 2.4g
- Fibre 3.5g
- Protein 31.6g
- Salt 1.5g