Slow Cooker Mediterranean Lamb Shanks

Slow Cooker Mediterranean Lamb Shanks Recipe
Prep time
Cook time
Total time
Serves: 6
  • 2 whole sticks organic cinnamon
  • 1 medium organic red bell pepper, seeded and sliced
  • 1 medium organic red onion, chopped
  • ½ c. organic Kalamata olives
  • ½ tsp. Celtic sea salt
  • 2 Tbsp. organic extra virgin olive oil
  • 32 oz. grass-fed lamb shanks
  • 2 cloves organic garlic, minced
  • 1 whole organic eggplant, cut into ½ inch cubes
  • 1 whole organic tomato, seeded and chopped
  • 1 tsp. dried thyme
  • ½ tsp. dried rosemary
  • ½ c. organic red wine
  • 2 Tbsp. fresh parsley leaves, finely chopped
  • ½ tsp. freshly ground black pepper
  • ½ Tbsp. arrowroot
  1. Preheat the oven to 325 degrees F. Add oil to a safe nonstick skillet over medium heat. Season the lamb on both sides with salt and pepper, then lightly dust with arrowroot.
  2. Once the oil is heated, lightly brown the lamb, 1-2 minutes per side and remove.
  3. Add the onion and garlic to the skillet and cook additional 3-4 minutes until onions soften.
  4. Add the onions, garlic, lamb, peppers, eggplant, tomato, herbs, cinnamon sticks, and red wine to stoneware of slow cooker or large Dutch oven. Stir to thoroughly combine ingredients.
  5. Cover the stoneware and braise in the oven 1 ½ - 2 hours until meat is cooked and tender or place on slow cooker on low for 2 hours.
  6. Serve.

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Nutrient Information Per Batch

1793.49 kcal Calories, 266.97 mg Calcium, 69.61 g Carbohydrate, 654.08 mg Cholesterol, 71.15 g Total Fat, 29.27 g Fiber, 21.97 mg Iron, 318.43 mg Magnesium 3769.36 mg Potassium, 197.64 g Protein,33.28 mcg Selenium, 2219.7 mg Sodium, 23.46 g Sugars, 29.42 mg Zinc, 19.68g Saturated fat, 0 trans Fat, 38.98 g Monounsaturated fats, 5.91 g Polyunsaturated fats, 6560.27 IU Vitamin A, 2.52 mg Vitamin B6, 23.3 mcg Vitamin B12, 205.11 mg Vitamin C, 0 IU Vitamin D, 10.81 Vitamin E, 177.89 mcg Vitamin K, 243.48 mcg Folate,1.75 mg Vitamin B1(Thiamin),68.02 mg Vitamin B3(Niacin),4.19 mg Vitamin B2(Riboflavin), 0.66 mcg Lycopene, 870.37 mcg Lutein and Zeaxanthin, 0.91 g ALA, 0 g EPA, 0 gDHA,2134.57 mg Phosphorous, 3.03 mg Manganese, 23.84 mcg Alpha carotene, 2620.44 mcg Beta carotene, 594.77 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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