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Lamb Shanks for Beginners

Cooking lamb can be intimidating for someone who has never made it themselves. This recipe makes it incredibly easy for any skill level – These lamb shanks are incredibly easy to make and most importantly delicious! 

Hey Foodies,

 So I’m Greek as you know – surprise, surprise. Anyway, Easter just occurred, and if you know anything about the Greek culture, you know we eat lamb. We are, the cliche “My Big Fat Greek Wedding” have a lamb on the spit in the yard kind of people – and let me tell you something, I am damn proud of that. I love it. I look forward to that day every year.

Well, after eating all that lamb somehow I was still craving it!….I must not have eaten enough – which I never thought was possible! So while grocery shopping I saw lamb shanks – beautiful pieces at a reasonable price. So I thought “why not!” I always strive and encourage people to try new things, why not encourage myself to attempt lamb shanks.

 Totally worth the risk!

 I used a slow cooker – recommended by the butcher – it slow cooked for 4 hours and came out perfect!

 ( I made 1/2 the serving size as what I provide below)



– 4 Lamb Shanks (about 4 1/2 pounds) 

– Kosher salt and freshly ground pepper

– 2 tablespoons of all purpose flour (I used more then what is called for) 

– 1 tablespoon extra-virgin olive oil 

– 2/3 cup low-sodium chicken broth

– 4 dill sprigs plus 1 1/2 tablespoons finely chopped dill 

– 2 garlic cloves, thinly sliced

– 1 medium onion, thinly sliced

-1 small lemon, thinly sliced, and seeds picked out 

– 1 tablespoon freshly squeezed lemon juice

– 1/2 cup crumbled feta cheese 

– cooked orzo, for serving 




-Season the lamb shanks with salt and pepper and dust with flour, shaking of any excess. 

-In a large skillet, heat the olive oil until shimmering. 

-Cook the lamb shanks over moderately high heat, in batches if necessary, until browned all over, (about 10 minutes)

-Transfer the shanks to a slow cooker. 

-Add the chicken broth, dill sprigs, garlic, onion and lemon. 

– Cover and cook on high until the lamb is tender. (about 4 hours)


– Transfer the shanks to shallow bowls and keep warm. Skim the fat from the cooking juices. 

– Stir in 1 tablespoon of the chopped dill and the lemon juice and season the juices with salt and pepper. 

– Spoon the juices along with the onion and lemon over the lamb shanks. 

– Sprinkle with the feta and the remaining 1/2 tablespoon of chopped dill and serve with orzo. 


* Notes 

— The cooked lamb shanks can be refrigerated in their liquid for up to 2 days. Skim the fat from the cooking juices and finish the sauce shortly before serving. 

Suggested pairing: Lemon-inflected, Herbal Greek White 


— I used a ChefMate slow cooker, it does its job but I wouldn’t recommend it as much as a typical crock pot. If you don’t have a slow-cooker (whatever the brand) I highly recommend investing in one. They are reasonably priced! Here is the one I am getting next time that I know is good. Only $17.  


I served this with a simple orzo recipe and roasted Asparagus. 


The orzo I cooked normally but in chicken broth instead of water. Sauteed some mushrooms and mixed them in with butter. Delicious

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