Greek style lamb shanks

Ingredients

Lamb shanks

2 tablespoons olive oil

6 (1.5kg) Frenched lamb shanks

1/3 cup plain flour

1 teaspoon dried oregano

2 bunched of spring onions trimmed

6 cloves of garlic peeled and halved

1 cup red wine

1 litre beef stock

2-3 strips of lemon rind

3-4 sprigs fresh oregano

Yogurt sauce

1 cup Greek style yogurt

1 clove garlic crushed

1 teaspoon grated lemon rind

1 tablespoon lemon juice

Method

Lamb

1. Heat the oil in a frying pan. Season the flour the dried oregano, salt and pepper. Toss the lamb shanks in the flour.
2. Cook the lamb in batches until well browned then transfer to the slow cooker.
3. Add the spring onions and garlic to the pan and cook for 5 minutes on medium until soft, add the wine and stock and de-glaze the pan. Pour into the slow cooker. Ensure that all the meat is covered, if not add some water
4. Add the lemon rind and fresh oregano
5. Cook on HIGH for 4 hours or LOW for 8 or until the meat is tender and falls from the bone.
6. Transfer the meat to a dish and cover with foil. Remove the lid from the cooker, turning it on HIGH and cook for a further 1 hour or until the liquid has thickened OR pour the liquid into a pan and simmer for 20 minutes instead.
Yogurt sauce
7. Combine all the ingredients in a bowl and mix well.