Recipes Ingredients Meat & Poultry Lamb Recipes Slow-Cooker Persian Lamb Stew By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 6, 2017 Print Share Share Tweet Pin Email Photo: Stephen Kent Johnson Yield: 6 to 8 Serves Lamb shoulder is a very forgiving cut that's ideal for braising in a slow cooker. Here, it's amped up with Middle Eastern ingredients including dried lime and saffron. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter). Ingredients 1 lamb shoulder (4 to 5 pounds) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 large onions, finely chopped 2 large carrots, finely chopped 2 celery stalks, finely chopped 1 teaspoon dried dill 1 head garlic, cloves separated and peeled 3 thyme sprigs 1 cup dry white wine, such as Sauvignon Blanc 1 cup fresh orange juice 1 dried lime (available at kalustyans.com) 1 large pinch saffron threads Cooked quinoa, coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for serving Directions Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker. Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron. Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios. Cook's Notes Recipe reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living." Copyright 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Print