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.

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.


  • 1 large lemon, juiced
  • 100ml extra-virgin olive oil
  • 175ml dry white wine
  • black peppercorns crushed to make ½ tsp
  • 4 cloves garlic, peeled and left whole
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 4 lamb shanks
  • 1 tsp sea salt flakes
  • 1 large ripe tomato, cut into quarters
  • 1 cinnamon stick
  • 750g waxy potatoes, peeled and cut into bite-sized cubes
  • a handful flat-leaf parsley, roughly chopped


  • 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.


Claire Thomson is a chef and food writer, and almost always in the kitchen.


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