Recipes Ingredients Meat & Poultry Lamb Recipes Slow-Cooker Lamb with Olives and Potatoes 3.2 (376) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 40 mins Total Time: 4 hrs 30 mins Servings: 4 Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner. Ingredients 1 ¼ pounds small potatoes, halved 4 large shallots, cut into ½-inch wedges 3 garlic cloves, minced 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice 3 sprigs rosemary Coarse salt and ground pepper 4 tablespoons all-purpose flour ¾ cup low-sodium chicken broth 3 ½ pounds lamb shanks, cut crosswise into 1 ½-inch pieces and trimmed of excess fat 2 tablespoons extra-virgin olive oil ½ cup dry white wine, such as Pinot Grigio 1 cup pitted green olives, halved Directions 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. Cook's Notes 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. Rate it Print