Both the meat and the sauce are versatile and could work in other applications: Use the slow-cooker lamb for a stew or drizzle the sauce on grilled chicken. If mint is polarizing for your crowd, use parsley. A salad and couscous with toasted sliced almonds make nice accompaniments. Garnish with additional fresh mint leaves, if desired.

Cooking Light
Source: Everyday Slow Cooker


Recipe Summary

20 mins
7 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle the turmeric and 1 teaspoon of the salt evenly over the lamb shanks. Place the lamb shanks, thick (meaty) side down, in a 5- to 6-quart slow cooker. Add the onion and stock. Cover and cook on LOW until the lamb is tender, 7 to 8 hours.

  • Place the mint and cilantro in a mini food processor; pour the hot water over the herbs. Add the oil, vinegar, garlic, and remaining 1/2 teaspoon salt; process until the herb mixture is smooth, about 20 seconds.

  • Transfer the lamb and onion to a platter, discarding the cooking liquid in the slow cooker. Remove the lamb meat from the bones, and discard the bones. Drizzle the herb mixture over the lamb, and sprinkle with the pomegranate arils.

Nutrition Facts

400 calories; protein 43g 86% DV; carbohydrates 12g 4% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 4g; fat 19g 29% DV; saturated fat 5g 25% DV; sodium 592mg 24% DV.