Go Back
Slow Cooker Greek Lamb Shank served with mashed potatoes, carrots, and rich brown gravy on a white plate.
Daniel

Slow Cooker Greek Lamb Shank

Fork-tender lamb shanks braised in white wine, lemon, and oregano until the meat falls off the bone.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Lamb
  • 4 lb lamb shanks about 4 shanks, 1 lb each
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 6 cloves garlic minced
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 cup chicken broth low-sodium
  • 0.25 cup lemon juice freshly squeezed
  • 2 tsp dried oregano Greek if available
  • 1 cinnamon stick 3-inch piece
  • 2 bay leaves
For Serving
  • 0.25 cup fresh parsley chopped
  • 1 tsp lemon zest
  • 4 oz feta cheese crumbled

Equipment

  • 6-quart Slow Cooker
  • Large skillet

Method
 

Prep and Sear
  1. Pat lamb shanks completely dry with paper towels. Season all over with 1 teaspoon salt and the black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear shanks in batches, 3-4 minutes per side, until deeply browned. Transfer to slow cooker.
  2. Reduce heat to medium. Add onion to the skillet and cook, scraping up browned bits, until softened and golden at the edges, about 5 minutes. Add garlic and cook 1 minute until fragrant. Pour in white wine and simmer 2 minutes to burn off alcohol. Stir in broth, lemon juice, oregano, remaining 1/2 teaspoon salt, cinnamon stick, and bay leaves. Bring to a simmer.
  3. Pour the hot liquid over the lamb shanks in the slow cooker, nestling the cinnamon stick and bay leaves into the liquid. Cover and cook on LOW for 8 hours or HIGH for 5-6 hours, until meat is fork-tender and pulling away from the bone.
  4. Transfer shanks to a platter and tent with foil. Strain the cooking liquid into a fat separator or skim off excess fat with a spoon. Taste the sauce and adjust seasoning if needed - it should be bright and savory. Spoon sauce over shanks and sprinkle with parsley, lemon zest, and crumbled feta. Serve with warm pita or roasted potatoes.

Notes

Ask your butcher to french the shanks (expose the bone) for a cleaner presentation. The dish reheats beautifully - store shanks and sauce separately, then warm gently in a 325F oven. For a thicker sauce, transfer to a saucepan after straining and simmer 10 minutes to reduce.