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Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce — perfect for Sunday dinner. Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.
Total Time: 4:30
Prep: 0:40
Level: Moderate
Serves: 4

    1.25 lb. small potatoes
    4.00 large shallots
    3.00 clove garlic
    1.00 tbsp. lemon zest
    2.00 tbsp. lemon juice
    3.00 sprig rosemary
    Coarse salt
    ground pepper
    4.00 tbsp. all-purpose flour
    0.75 c. low-sodium chicken broth
    3.50 lb. lamb shanks
    2.00 tbsp. extra-virgin olive oil
    0.50 c. dry white wine
    1.00 c. pitted green olives


    Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
    Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
    To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

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