Martha Stewart'S Slow-Cooker Persian Lamb Stew

• 1 lamb shoulder (4 to 5 pounds)
• Coarse 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 weed
• 1 head garlic, cloves peeled
• 3 thyme sprigs
• 1 cup dry white wine
• 1 cup fresh orange juice
• 1 dried lime
• 1 large pinch saffron threads
• Cooked quinoa, for serving
• Coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for garnish

1. Preheat a 5-to 6-quart slow cooker.
2. 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 the slow cooker.
3. Add onions, carrots, celery, and dill weed to Dutch oven and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker. Add garlic, thyme, wine, orange juice, dried lime, and saffron. Cover and cook on low, until meat is falling apart and shreds easily, 7 to 8 hours (or on high for 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.

lamb shoulder, salt, extravirgin olive oil, onions, carrots, celery stalks, dill weed, garlic, thyme, white wine, orange juice, lime, saffron threads, quinoa, fresh dill

Taken from food52.com/recipes/77787-martha-stewart-s-slow-cooker-persian-lamb-stew (may not work)