This Isn’t Your Everyday Lamb – But It Absolutely Could Be!
Honestly, lamb is something special in my kitchen. Growing up, lamb dishes felt reserved for those rare, wonderful Sundays when Grandma would visit and fill the house with mouthwatering aromas that seemed to linger for days. These days, even though I don’t make lamb every week (I admit, chicken is just easier sometimes!), whenever I cook it, it feels like a celebration.
But why save lamb for special occasions only? It’s juicy, flavorful, and especially amazing with a hint of exotic saffron—a spice more valuable by weight than gold, and trust me, worth every penny. You don’t need to wait for the holidays to savor something this delicious. In fact, a slow cooker makes it an ideal recipe anytime, whether it’s a chilly autumn evening or a warm summer night paired with fresh veggies.
So let’s bring a bit of elegance into any ordinary day!
Slice the onions and finely chop the garlic.
Heat the oil in an oven-proof saucepan, then brown the lamb shanks on all sides.
While the meat is browning, add the onion, garlic, and dry spices and squeeze in the tomato purée to the crock pot too.
Chop your ripe tomatoes in half and pour saffron and the chicken stock.
Remove the shanks from the pan and chuck them into your slow cooker.
Cover the pot and cook on low for 6 hours. Once ready, remove the lamb shanks from the slow cooker mix.
Thicken the remaining sauce with cornflour and a little cold water, and stir into what’s left.
For the potatoes, put them in a pan of salted water and bring them to a boil for 20 minutes. Drain the potatoes when very soft, then add a glug of oil and crush them with a fork. Toast the cumin seeds in a hot, dry pan, then stir through the crushed potatoes.
Plate up nicely and serve the shanks over the mash, and pour over a generous amount of sauce.