Whenver Scott and I are trying to figure out a healthy dinner date, I always suggest Greek food. Not only is the food amazing, but it’s so easy to eat a nutritious meal at Greek restaurants.

Taramosalata dip (aka fish egg dip) with cucumbers? Amazing.

Mushrooms stuffed with spinach and feta? I die.

A simple Greek salad with gyro meat on top? The freaking best salad, anywhere, ever.

So I try to cook a lot of Greek food. This week I had a pound of lamb shanks from the farm and decided to throw a stew into the crockpot before I left for work. It turned out so well, and my entire apartment smelled like a delicious Greek joint.


  • 1 lb lamb shanks
  • 1 onion, diced
  • 3 carrots, chopped
  • 1 BPA-free can of tomatoes
  • 1 tbsp dill
  • 1/2 tsp cinnamon
  • 1/2 tsp oregano
  • 2 tbsp butter
  • 1 bacon strip, chopped into bits
  • 4 garlic cloves, minced


  1. Combine the shanks, tomatoes, onion, carrots, spices and broth in a crockpot on low.
  2. Leave for about 8 hours.
  3. At this point I came home and I wanted the stew to be thicker, you can leave it as is if you like (just make sure to add the bacon, butter and garlic and cook for a bit longer).
  4. To make a thicker stew, remove the shanks and set aside.
  5. On the stove top, add the rest of the juices and veggies into a pan. Add the bacon and butter as well.
  6. Let it reduce until thickened, then add the garlic.
  7. Return the shanks to the pan and shred them a bit.

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  1. Pingback: Greek Lamb Stew | Real Food Recipe Roundup

    • dani stout Reply

      I use both chicken or beef. Doesn’t make much of a difference.

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