Incredibly Tender Slow Cooker Saffron Lamb Shank Recipe

Slice the onions thinly and finely chop the garlic cloves. Set these aside for now.

In an oven-proof saucepan, heat up a glug of olive oil and brown your lamb shanks on all sides. You’re aiming for a lovely golden crust here—not burnt, not lightly browned, just right.

While the lamb browns, add onions, garlic, cumin, turmeric, cinnamon, and tomato purée to your slow cooker. Cut your ripe tomatoes in half, toss them in too, and sprinkle in the luxurious saffron threads—your kitchen will smell incredible at this point, trust me. Pour in the chicken stock next.

Set your slow cooker to low and let it do its magic for around 6 hours. You'll know they're ready because your house will smell divine, and the meat will practically slide off the bone.

Once the lamb is done, remove the shanks gently—seriously, they'll be falling apart at this point. To thicken the sauce left behind, mix the cornflour with a little cold water in a separate bowl, then slowly stir into your crockpot. Voilà, a sauce that's rich, aromatic, and velvety smooth.

Now, let’s talk potatoes. Boil your handful of new potatoes in salted water until they're wonderfully soft—about 20 minutes. Drain them, then drizzle with another generous glug of olive oil. Crush them gently with a fork; you're going for rustic charm here, not a silky mash. Finally, toast cumin seeds briefly in a dry frying pan until fragrant and toss them through your potatoes.