Slow Cooker Lamb Shanks with Lemon, Dill and Feta

foodandwine.com

Scott McCluney

4 lamb shanks (about 4 ½ pounds)

Kosher salt and freshly ground pepper

2 tablespoons all-purpose flour

1 tablespoon extra-virgin olive oil

⅔ cup low-sodium chicken broth

4 dill sprigs plus 1 ½ tablespoons finely chopped dill

2 garlic cloves, thinly sliced

1 medium onion, thinly sliced

1 small lemon, thinly sliced, and seeds picked out

1 tablespoon freshly squeezed lemon juice

½ cup crumbled feta cheese

Cooked orzo, for serving

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