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Slow Cooker Saffron Lamb Shank Recipe

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By Paul
· Updated recently · — min read · Leave a comment

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Slow Cooker Saffron Lamb Shank Recipe

There is nothing better than lamb that falls off the bone at the slightest touch. Slow cooking is a foolproof way of getting perfectly tender meat that melts in your mouth. We add some North African flavours for something a bit different to your usual lamb roast. Use a slow cooker and it really couldn’t be easier!

For the full recipe and ingredients go to: https://sortedfood.com/recipe=1189

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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18 responses to “Slow Cooker Saffron Lamb Shank Recipe”

  1. Laa Who

    Gentlemen that looks tremendous.top job tell you have a guess wot im making for sunday dinner…

    Reply
  2. Magdalen Karanja

    I think it is better to show the recipe here  so we can print it so i did
    ·  glug olive oil
    ·  2 lamb shanks
    ·  1 tsp ground cumin
    ·  1/2 tsp ground turmeric
    ·  1 tsp ground cinnamon
    ·  1 tbsp tomato purée
    ·  4 plum tomatoes
    ·  1 pinch saffron
    ·  400 ml chicken stock
    ·  1 handful new potatoes
    ·  1 glug olive oil
    ·  1 tsp cumin seeds
    ·  1 tsp cornflour
    set your slow cooker to a high heat. slice the onions and finely chop the garlic.
    heat the oil in an oven proof saucepan, then brown the lamb shanks on all sides. remove the shanks and chuck them into your slow cooker.
    add the onion, garlic, and the dry spices to the cooker too. hack up the tomatoes.
    squeeze in the tomato puree, chopped tomatoes, saffron and the chicken stock. cover the pot and cook for a minimum of 4 hours.
    add the potatoes to a pan of salted water and bring to the 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.
    pluck the lamb shanks from the slow cooker, mix the cornflour with a little cold water and stir into a tbubble for another minute or two then serve the shanks over the mash and pour over a generous amount of sauce. serves 2’s left.

    Reply
  3. Hamed D

    150 degrees C or F for the OVEN !? gotta let ur worldwide audience know !! i started with 150 F and realized it wasnt warm enough 

    Reply
  4. Maren Denison

    would this recipe work with another kind of meat? like bone-in pork chop or chicken?

    Reply
  5. alexparamount

    shanks are actually cuts of meat from the hind legs of animals, so technically a lamb (or any other live stock) has two shanks. #imnotweird

    Reply
  6. Zubaida Mir

    Can you use lamb chops for this recipe? 

    Reply
  7. Dwayne Wladyka

    I love lamb! That looks amazing! Have you done anything with lamb and dark ale?

    Reply
  8. Nisa Kepli

    Is there any particular reason why you guys chose to use a chicken stock cube as opposed to beef stock cube since you guys are cooking with lamb shanks?

    Reply
  9. Lee Shirley Martin

    There's nothing better than a slow cooker recipe in the winter right?! #tbt 

    Reply
  10. Letitia Harriet

    Weirdly, this video showed up in my 'what to watch' section and when I realised it was uploaded a week ago I was curious as to how I hadn't seen it. I went to the Sorted Food channel and it's not showing up for me in the 'uploads' section. How strange!

    Reply
  11. Elizabeth JJ

    There's a really good North African restaurant near my house and I realized that it's one cuisine I really know very little about! Thanks for exploring different cultures and please do more! :D

    Reply
  12. Janks

    You reckon there's any way to adopt this recipe to sous vide cooking? 

    Reply
  13. Tyrant Kragith

    Usually what i do is put the shanks in cold water then bring it up to the boil and let it simmer for 20 mins. Then i add to my oven on max heat for the next 2 hours. i add eggs. Perfect Lamb!

    Reply
  14. Nefeli Kousi

    that is a fancy one!

    Reply
  15. Rod Ardehali

    Nice to see a persian inspired dish on the menu

    Reply
  16. JessicaHolland

    My mouth is watering just from watching.

    Reply
  17. Jack99

    One question. Wouldn't the lamb actually get overcooked?

    Reply
  18. Skandar

    Healthier than beef and pork

    Reply

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