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The night before, combine olive oil and spices in a large bowl. Rub all over lamb shanks. Cover and marinate overnight.
Melt butter over medium-high heat and sauté leeks, until tender, about 4 minutes. Stir in the flour and cook about 2 more minutes to make a roux.
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Whisk together the FAGE Total Greek yogurt, soup and wine. Stir in the cooked leeks, cucumber and feta cheese. Cover and refrigerate overnight.
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In the morning, place the lamb and feta tzatziki sauce into a Crock-Pot. Mix thoroughly. Cook on low 6-7 hours.
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Plate the lamb on top of a bed of couscous. Ladle on the feta tzatziki sauce. Serve with pita bread and extra sauce on the side.