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Made you hungry yet?
You cook the lamb shanks in a slow cooker with a whole bulb of garlic. The garlic imparts a sweet aroma into the lamb, without being too intense. For those who like a bit more garlic punch, you can then squeeze the softened, sweet cloves out of the papery skins and serve them alongside. They're a bit like a really intense, sweet garlic butter.
And then you serve the hot lamb with a drizzle of this lemon dressing - and a crisp salad made up of little gem lettuce, diced cucumber and olives. Fresh and aromatic. Lovely.
2 large lamb shanks
1 whole bulb of garlic
pinch of salt
For the dressing:
good glug of extra virgin olive oil (about 4 tablespoons)
juice and finely grated zest of half a lemon
good pinch of salt
half a teaspoon dried oregano
Set your slow cooker to HIGH. Drop in the lamb shanks and then place the garlic bulb on top. It might fall off as the lamb cooks - this is OK. Sprinkle in a pinch of salt and replace the lid. Leave to cook for 3-4 hours, or until the meat falls off the bone.
To make the dressing, whisk together the ingredients until well combined and set to one side.
Shred the cooked lamb from the bone and arrange on a serving plate. Serve hot, with a salad and the lemon dressing to drizzle over.