Ingredients

The following ingredients have 4 Servings
  • 1 large lemon, juiced
  • 100ml extra-virgin olive oil
  • 175ml dry white wine
  • black peppercorns crushed to make ½ tsp
  • 4 cloves garlic, peeled and left whole
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 4 lamb shanks
  • 1 tsp sea salt flakes
  • 1 large ripe tomato, cut into quarters
  • 1 cinnamon stick
  • 750g waxy potatoes, peeled and cut into bite-sized cubes
  • a handful flat-leaf parsley, roughly chopped

Instruction

  • Put the lemon juice, 2 tbsp oil, wine, pepper, garlic, oregano and cumin into a blender and whizz. Put the shanks into a bowl, pour over the marinade and massage well to coat. Cover and chill for at least 1 hour but preferably overnight.
  • Heat the slow cooker to high or low, depending on desired cooking time.
  • Put the meat, marinade, salt, tomato and cinnamon stick into the slow cooker. Cover with the lid and cook for 3-4 hours on high, or 6-8 hours on low until completely tender.
  • When the lamb is cooked through and completely tender, brown the potatoes in 3 tbsp of olive oil in a frying pan over a medium-high heat until they begin to colour and soften.
  • Remove the lamb from the slow cooker, put on a plate and cover tightly with foil.
  • Add the browned potatoes to the slow cooker and mix well. Cover and continue cooking for another 45 minutes-1 hour or until the potatoes are cooked and very soft. Add the lamb back to the slow cooker to heat through once more. Check the seasoning, adding more if necessary.
  • Serve with crusty bread and a green salad.