About this recipe:A succulent, tender and totally moreish lamb dish. Lamb shanks are rubbed with gyros seasoning, then slowly cooked in a baba ganoush seasoned beef stock. It is then served with a yoghurt-garlic sauce. Enjoy with mashed potatoes, if desired.
4 lamb shanks
1 tablespoon gyros seasoning
1 teaspoon steak seasoning
1 tablespoon olive oil
115g aubergine and garlic spread, such as baba ganoush
1 onion, thinly sliced
1/2 tablespoon capers
500ml beef stock
100g natural yoghurt
1 teaspoon garlic paste
1 teaspoon lemon juice
1 spring onion, finely chopped
1/2 teaspoon dried dill
salt and pepper to taste
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Rub lamb shanks with gyros seasoning, steak seasoning and olive oil. Place in the pot of the slow cooker.
In a large jug, combine the aubergine spread, onion, capers and beef stock. Mix well and pour over the lamb.
Cook on HIGH for 3 hours or LOW for 6 hours.
To make the garlic sauce: mix together the yoghurt, garlic, lemon juice, spring onion, dill and salt and pepper in a small bowl. Cover and chill until needed.
Serve shanks on top of mashed potato, spoon some of the sauce on top then drizzle with yoghurt-garlic sauce.
Gyros seasoning can be found in Mediterranean speciality shops or online.