Lamb Kleftiko
Ingredients
1 large lemon, juiced
3.5 ounces extra-virgin olive oil
6 ounces dry white wine
½ tsp black peppercorns crushed
4 cloves garlic, peeled and left whole
2 tsp dried oregano
1 tsp ground cumin
lamb shanks 4
1 tsp sea salt flakes
1 large ripe tomato, cut into quarters
1 cinnamon stick
2.25 pounds waxy potatoes, peeled and cut into bite-sized cubes
a handful of flat-leaf parsley, roughly chopped
Directions
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 color 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.
