Description
This Slow Cooker Greek Lamb Shanks recipe offers tender, flavorful lamb infused with traditional Greek spices and complemented by baby potatoes, Kalamata olives, and sundried tomatoes. Slow-cooked to perfection, this dish makes for a hearty, comforting meal with Mediterranean flair.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 4 lamb shanks
- Salt and pepper, to taste
- 1 pound halved baby potatoes
- 1 cup Kalamata olives
- 1 jar sundried tomatoes (approximately 6–8 ounces)
- 1 cup chicken broth
- 3 tablespoons lemon juice
Greek Spice Rub
- 2½ teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
Instructions
- Brown the Lamb Shanks: Heat a large heavy skillet over medium-high heat and add 1 tablespoon of olive oil. Season the 4 lamb shanks with salt and pepper on all sides. Brown them in the skillet for 3-4 minutes per side until they develop a deep golden crust. This step seals in the juices and enhances flavor.
- Prepare the Slow Cooker Base: Place 1 pound of halved baby potatoes, 1 cup Kalamata olives, and 1 jar of sundried tomatoes into the bottom of a 6-quart slow cooker. Season with salt and pepper to taste. Pour in 1 cup of chicken broth and 3 tablespoons of lemon juice to add moisture and tang.
- Make and Apply Greek Spice Rub: In a small bowl, combine 2½ teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon dried rosemary, and 1 teaspoon onion powder. Rub this aromatic mixture all over the browned lamb shanks to impart classic Greek flavors.
- Slow Cook the Lamb Shanks: Place the seasoned lamb shanks on top of the potatoes and other ingredients in the slow cooker. Cover and cook on low for 8 hours, or until the lamb is fall-off-the-bone tender. This long, slow cooking melds flavors beautifully and softens the meat.
Notes
- For optimal flavor, brown the lamb shanks before slow cooking to create a rich crust and deepen the flavor.
- You can substitute chicken broth with vegetable broth for a slightly different flavor profile.
- Adjust lemon juice to taste if you prefer a milder or more pronounced citrus note.
- Serve with fresh parsley garnish or a side of steamed greens for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
Nutrition
- Serving Size: 1 lamb shank with sides
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 160 mg
