It Isn’t a Recipe You’re Doing Every Day. I Promise it is Mouth Watering!
I really love lamb, unfortunately, I don’t cook it often enough, and when it is flavored with Saffron, it becomes a dream. Saffron is an exquisite spice derived from the crocus flower.
Lamb is much better than sheep, in my opinion, it doesn’t have the “strong” smell of the sheep. Today we chose lamb shank; you can use cheaper pieces of lamb, but let’s get something special.
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 for 6 hours on low. Remove the lamb shanks from the slow cooker mix once ready.
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.
