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Greek Kleftiko. cooked in a slow cooker

Submitted by nannyogg 11 June 2009

serve with the sauce and vegetables spooned over the lamb.



to serve 4., 4 lamb shanks ( 8--12 ozs each), 2-3 garlic cloves cut into slivers, 1 tbsp. olive oil., 2 carrots thinly sliced, 8-12 baby onions ( keep whole), 2 sticks celery thinly sliced, 8 baby potatoes halved, 7 oz can chopped tomatoes, 2 tbsp. lemon juice, salt and freshly ground black pepper, 1 tbsp. dried oregano, 1 tbsp dried mint


1--with a sharp knife make several small cuts in each lamb shank insert a sliver of garlic into each cut
2--heat the oil in a large saucepan and brown the lamb quickly on all sides, lift out and set aside.
3--add the veg. to the saucepan cook for 5 mins, stir occasionally without browning, add the tomatoes and bring just to the boil. pour into the slowcooker, scraping any sediment from the bottom of the saucepan.
4-- lay the lamb shanks on top of the vegetables, push them down gently, sprinkle with lemon juice, salt, pepper, oregano and mint.
5-- cover and cook on low 10-12 hours until the lamb pulls easily away from the bone( if you can turn the lamb and spoon the juices over it once or twice during the final half of the cooking time.
6-- with a slotted spoon lift the lamb onto a serving plate and keep warm, leave to stand, while the juices settle a little and any fat rises to the surface.
7-- spoon off the fat, or mop up with kitchen paper

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