This is a perfect winter recipe: hearty, warming and incredibly easy to make thanks to the use of a slow cooker. We love the All Clad Deluxe Slow Cooker, which is perfect for this dish as you can brown the shanks right in the insert on the stovetop so you don't lose all of the yummy bits in the transfer. Plus, you only have one pot to clean at the end.
NOTE: I published this recipe a year ago exactly, and just came across it again. I'm re-posting because I just made it and it's so delicious I want to make sure you have a shot at it, too.
From: Food + Wine
Active: 25 min
Total time: 4 hr 30 min
What you need
4 lamb shanks (about 4 1/2 pounds)
Kosher salt and freshly 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 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
What to Do
Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess. In a large skillet (or, if you're using the all clad slow cooker we recommend, you can brown them right in the aluminum insert), 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.