Slow-Cooker Greek Lamb Shanks with Lemon, Oregano and Butter Beans

Steps

1. Step 1

   Season the lamb shanks all over with the salt and pepper.

   5 min

   • 4 lamb shanks (about 1 lb each)
   • 1 tsp salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the olive oil in a large skillet over medium-high heat until it shimmers. Brown the shanks in two batches, about 3 minutes per side, until deeply browned on all sides. Transfer them to the slow cooker as they finish.

   15 min

   • 4 lamb shanks (about 1 lb each)
   • 2 tbsp olive oil
3. Step 3

   Lower the heat to medium and add the onion and garlic to the same skillet. Cook, stirring, until the onion softens, about 4 minutes.

   4 min

   • 1 yellow onion
   • 8 cloves garlic
4. Step 4

   Stir in the tomato paste and cook 1 minute, then pour in the wine. Scrape the bottom of the pan to loosen the browned bits and let it bubble for 2 minutes. Pour everything over the shanks.

   4 min

   • 1 cup dry white wine
   • 1 tbsp tomato paste
5. Step 5

   Add the broth, oregano, bay leaves, lemon zest strips and the remaining 1/2 tsp salt to the slow cooker. Cover and cook on low until the meat is very tender and pulling from the bone.

   8 hr, hands-off

   • 1/2 tsp salt
   • 1 cup chicken or beef broth
   • 1 tbsp dried oregano
   • 2 bay leaves
   • 1 lemon
6. Step 6

   Scatter the butter beans around the shanks, spooning some sauce over them. Cover and cook 30 minutes more, until the beans are hot and have taken on the sauce.

   30 min, hands-off

   • 2 cans butter beans (15 oz each)
7. Step 7

   Fish out the bay leaves and lemon zest. Stir the lemon juice into the sauce, then taste and add more salt if it needs it. Skim off any fat on the surface. Scatter with parsley and serve with crusty bread for the sauce.

   5 min

   • 2 bay leaves
   • 1 lemon
   • 1/4 cup fresh parsley
   • 1 crusty bread

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026