Slow Cooker Lamb Shanks with Lemon, Dill and Feta

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Slow Cooker Lamb Shanks with Lemon, Dill and Feta

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Credit:.
© Fredrika Stjärne.

Dish Summary test

active:

25 mins.

total:

4 hrs 30 mins.

Yield:

Ingredients

Component Checklist

4 lamb shanks (about 4 1/2 pounds)
Kosher salt and newly ground pepper
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
2/3 cup low-sodium chicken broth
4 dill sprigs plus 1 1/2 tablespoons carefully sliced dill
2 garlic cloves, thinly sliced
1 medium onion, very finely sliced
1 little lemon, very finely sliced, and seeds chose
1 tablespoon freshly squeezed lemon juice
1/2 cup collapsed feta cheese
Cooked orzo, for serving

Directions

Instructions List

Action 1

Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess. Cook the lamb shanks over reasonably high heat, in batches if required, until browned all over, about 10 minutes.

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Action 2

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 in addition to the onion and lemon over the lamb shanks. Sprinkle with the feta and the staying 1/2 tablespoon of chopped dill and serve with orzo.

Make Ahead.

The cooked lamb shanks can be cooled in their liquid for as much as 2 days. Skim the fat from the cooking juices and end up the sauce shortly before serving.

Suggested Pairing.

Lemon-inflected, natural Greek white.