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.