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Adapted from a recipe in Food & Wine magazine to be gluten free and dairy free, these lamb shanks fit perfectly into our special diet! The slow cooking insures the lamb is extremely tender and the combination of the onions, garlic, lemon, and dill give the lamb a fresh bright flavor. For a gluten free, dairy free, soy free, nut free meal you'll be pleased to serve your guests, pair the lamb with my Corn Fritter Casserole and Orange Chipotle Sugar Snap Peas. 

Slow Cooker Lamb Shanks with Lemon & Dill

2 lamb shanks (about 2 pounds)
Approximately ½ t. sea salt & ¼ t. pepper (adjust to your taste)
1 tablespoon corn starch
1tablespoon extra-virgin olive oil
1/3 cup low-sodium chicken broth
2 dill sprigs plus 1/2 tablespoons finely chopped dill
2 garlic cloves, thinly sliced
½  medium red onion, thinly sliced
½ small lemon, thinly sliced, and seeds removed

Season the lamb shanks with salt and pepper and dust thoroughly with corn starch, shaking off any excess. In a large skillet, heat the olive oil over medium-high heat. 

Cook the lamb shanks over moderately high heat, until browned all over, about 10 minutes. 

Transfer the shanks to a slow cooker. Add the chicken broth, dill sprigs, garlic, onion and lemon slices. Cover and cook on high until the lamb is tender, about 4 hours. 

Note: The lamb can alternatively be cooked on low heat for 6-8 hours.

Serve immediately!
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