Imagine coming home to the incredible aroma of rich, savory lamb that’s so tender it practically melts in your mouth. That’s the magic of this Slow Cooker Greek Lamb Shanks recipe! We’re talking fall-off-the-bone meat simmered to perfection with a host of Mediterranean-inspired ingredients. Salty kalamata olives, tangy feta, and a crunchy topping of toasted almonds and pine nuts create a dish that’s both rustic and elegant. Let your slow cooker do the heavy lifting for a truly unforgettable meal.
Ingredients
• 2 tablespoons olive oil (30 ml)
• 4 pounds lamb shanks (about 1.8 kg)
• 30 to 35 fresh pearl onions, peeled (about 8 ounces or 225 g)
• 1 tablespoon dried minced garlic
• 2 tablespoons tomato paste (30 g)
• 2 teaspoons dried rosemary, crushed
• Salt and coarsely ground black pepper, to taste
• ½ cup chicken broth (120 ml)
• ½ cup chopped pitted kalamata olives (about 75 g)
• 4 tablespoons butter (57 g), divided
• ½ cup slivered almonds (55 g)
• ¼ cup pine nuts (35 g)
• 1 cup crumbled feta cheese (150 g)
• 2 tablespoons minced fresh rosemary or flat-leaf parsley, for garnish
• Recommended Slow Cooker Size: Large (6-quart or larger)
Instructions
1. Sear the Lamb: Heat the olive oil in a large skillet over medium-high heat. Season the lamb shanks with salt and pepper, then brown them well on all sides, about 4 to 6 minutes total. Transfer the seared shanks to your slow cooker.
2. Build the Flavor Base: To the slow cooker, add the peeled pearl onions, minced garlic, tomato paste, crushed rosemary, and chicken broth. Stir gently around the shanks.
3. Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 5 to 7 hours, or until the lamb is exceptionally tender and falling off the bone.
4. Shred and Finish: Carefully remove the shanks from the slow cooker and place them on a cutting board. Once cool enough to handle, shred the meat from the bones, discarding the bones and any excess fat. Return the shredded meat to the slow cooker, stir in the chopped kalamata olives, cover, and cook on HIGH for another 15 to 30 minutes to meld the flavors.
5. Toast the Nuts: While the lamb finishes, melt 2 tablespoons of butter in a small skillet over medium heat. Add the slivered almonds and toast, stirring frequently, until golden brown (2-3 minutes). Remove to a small bowl. Melt the remaining 2 tablespoons of butter in the same skillet, add the pine nuts, and toast until golden, about 2-3 minutes. Transfer to a separate bowl.
6. Serve and Garnish: Ladle the Greek lamb into serving bowls. Generously top each portion with toasted almonds, toasted pine nuts, crumbled feta cheese, and a sprinkle of fresh rosemary or parsley before serving.
Nutritional Information
• PER SERVING: 942 CALORIES ★ FAT 71 G (68%) ★ NET CARBS 7 G (3%) ★ PROTEIN 64 G (27%)
Pro Tips
• Don’t skip the sear! Browning the lamb shanks before slow cooking creates a deep, rich flavor base that is essential for the final dish.
• For an even more flavorful sauce, deglaze the skillet after searing. Pour the chicken broth into the hot pan, scraping up any browned bits from the bottom, and then pour the entire mixture into the slow cooker.
• This rich lamb is incredible served over creamy polenta, orzo pasta, or garlic mashed potatoes to soak up every last drop of the delicious sauce.
• If you can’t find fresh pearl onions, frozen ones are a great substitute. Just be sure to thaw them completely before adding them to the slow cooker.
