Ingredients
1tbspolive oil
4lamb shanks
salt and pepper
1lbbaby potatoes,halved
1cupkalamata olives
1jarsun dried tomatoes
1cupchicken broth
3tbsplemon juice
2½tspMcCormick dried oregano
1tspMcCormick dried basil
1tspMcCormick dried rosemary
1tspMcCormick onion powder
Preparation
Heat a large heavy skillet with the olive oil. Season the lamb shanks with salt and pepper. Brown the shanks on each side.
Add the potatoes, olives, sun-dried tomatoes and salt and pepper. Add chicken broth and lemon juice to the bottom of a slow cooker. Add the lamb on top and rub the greek spice rub on the lamb shanks.
Cook on Low for 8 hours or until tender.
