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NotYetTested/lamb_kleftico

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+Slow-cooker lamb kleftiko with potatoes
+2 tablespoon extra virgin olive oil
+1.4 kilogram lamb shoulder
+1 kilogram red- and white-skinned baby potatoes
+1 large (200g) brown onion, sliced thinly
+2 dried bay leaves
+1 cinnamon stick
+1/3 cup (80ml) dry white wine
+1/3 cup (80ml) chicken stock
+1 tablespoon finely grated lemon rind
+2 tablespoon lemon juice
+1 tablespoon rigani (see tips) or dried oregano
+3 clove garlic, crushed
+1/3 cup loosely packed fresh oregano leaves
+
+1	Heat half the oil in a large frying pan over medium-high heat; cook lamb, turning, for 20 minutes or until well browned.
+2	Meanwhile, heat remaining oil in a 4.5-litre (18-cup) slow cooker on Sauté (Medium) setting; cook potatoes, onion, bay leaves and cinnamon, stirring, for 10 minutes or until browned.
+3	Place lamb on top of potatoes in cooker. Combine wine, stock, rind, juice, rigani and garlic in a small jug; pour over lamb. Cook, covered, on Low, for 9 hours or until meat is falling off the bone.
+4	Serve lamb with potatoes and a little cooking liquid. Sprinkle with fresh oregano.