Ingredients:

One lamb shank per person is a good amount, or you could go with half a shoulder each if you’re hungry, or serve half a shoulder on a platter and share. I find you can get one half shoulder or four small shanks into an oval slow cooker. This is my take on a kleftico that used to be served in a restaurant I worked at twenty years ago. It’s super quick to throw in the slow cooker then leave all day. 

One large glass of red wine

Four cloves of garlic

Two white onions

One sprig of rosemary

One beef stock cube

Two bay leaves

One lemon

Fresh or dried mint leaves

Method:

1. Take the visible fat off of the meat and pop into the slow cooker.
2. Chop the onions & garlic and add to slow cooker with the rosemary and bay leaves then season with salt & pepper.
3. Make up a stock with a beef stock cube in a quarter of a mug of hot water and pour over the meat with the red wine.
4. Cut the lemon in half, squeeze into the pot, and wedge the lemon halves in between the meat.
5. Sprinkle in fresh or dried mint over the meat and leave the whole lot for 6-8 hours.
6. Serve on the bone with a little of the cooking juice drizzled over the top as a gravy with rosemary roasted potatoes or on a bed of couscous with a greek salad on the side.