Saffron-Simmered Lamb with Apricot Compote

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender lamb shanks slow-cooked in a fragrant saffron broth with sweet apricot compote for balanced Mediterranean warmth. This mediterranean-inspired slow cooker ready in about 175 minutes pairs large (about 1.5 lbs total) lamb shank, saffron threads, pitted and quartered apricots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large (about 1.5 lbs total) lamb shank
• 1/4 tsp saffron threads
• 1 cup pitted and quartered apricots
• 1 large, finely diced onion
• 1 medium, sliced 1/4-inch thick carrot
• 3 cloves, minced garlic
• 2 cups chicken stock
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 tbsp finely chopped fresh parsley

Instructions

1. Step 1: Pat lamb shanks dry with paper towels, then season generously with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat and sear shanks for 4 minutes per side until deeply browned, then remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then cook diced onion and sliced carrots for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in saffron threads and cook for 30 seconds to release aroma, then whisk in flour to form a paste. Gradually pour in chicken stock while stirring constantly to prevent lumps.
4. Step 4: Return lamb shanks to the pot, nestling them into the liquid. Bring to a gentle simmer, cover, and transfer to a preheated 325°F oven. Cook for 2.5 hours until meat is fork-tender.
5. Step 5: Remove shanks, then skim excess fat from the surface. Stir in quartered apricots and simmer uncovered for 15 minutes until apricots are plump but still hold shape. Return lamb to the sauce and garnish with fresh parsley.