Greek Lamb Shanks Slow Cooker
Indulge in the rich and aromatic flavors of Greek cuisine with this *Greek Lamb Shanks Slow Cooker* recipe. Perfectly seasoned lamb shanks are seared to golden perfection before simmering for hours in a slow cooker with a vibrant blend of ingredients, including juicy diced tomatoes, robust red wine, tangy lemon juice, and a hint of warm cinnamon. Enhanced with oregano, bay leaves, and optional kalamata olives, this Mediterranean-inspired dish achieves melt-in-your-mouth tenderness and bursts with savory depth. With minimal prep time and a hands-off cooking process, this recipe is an effortless way to bring restaurant-quality flavors to your table. Serve over creamy mashed potatoes, herbed rice, or crusty bread to soak up every drop of the luscious sauce, and garnish with fresh parsley for the perfect finishing touch. Whether it's a cozy family meal or a dinner party centerpiece, this slow-cooked Greek lamb shank recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large onion
- 4 pieces garlic cloves
- 400 grams diced tomatoes
- 2 tablespoons tomato paste
- 250 milliliters dry red wine
- 250 milliliters beef or chicken stock
- 2 tablespoons lemon juice
- 2 teaspoons oregano
- 0.5 teaspoons ground cinnamon
- 2 pieces bay leaves
- 0.5 cups kalamata olives (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Season the lamb shanks generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the lamb shanks on all sides until browned, about 2-3 minutes per side. Transfer the lamb shanks to the slow cooker.
Dice the onion and mince the garlic cloves. In the same skillet, sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, cooking it for 1 minute to deepen its flavor.
Pour in the red wine and scrape up any bits stuck to the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the diced tomatoes, stock, lemon juice, oregano, cinnamon, bay leaves, salt, and pepper to the skillet. Stir to combine, then pour the mixture over the lamb shanks in the slow cooker.
Cover and cook on low for 6-8 hours, or until the lamb shanks are tender and falling off the bone.
If using, add kalamata olives during the last 30 minutes of cooking.
Once cooked, remove the bay leaves and discard.
Serve the lamb shanks with the sauce spooned over the top, garnished with fresh parsley.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 5838 mg | 254% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 26.8 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3729 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
