Lamb with Onion Gravy

I bought some super-cheap lamb neck slices, which are basically bone-in stew meat.  The intent was always to slow-cook them.  Then I looked at my schedule on the day I planned to cook, and realized I didn't have three hours in the afternoon to simmer them on the stove.  That turned this into a Crockpot day, but the recipe will work just as well on a back burner.

Originally, I was going to do this as a stew with barley and maybe carrots.  Then I forgot to buy the carrots.  When I got home to the lovely aroma, I decided to turn the stewing juices into gravy, and that's how we have arrived here.

The biggest effort here is chopping the onion.  You ignore it for hours, then boil the broth with cornstarch for two minutes.  So while it technically takes 3-8 hours to make, 95% of that is not active time.  And your kitchen will smell wonderful.

*1 lb lamb stew meat, shank, or neck (or 1-1/2 lb if bone-in)
*1/2 onion, diced
1 tsp salt
*1/2 tsp dried rosemary
1/2 tsp cumin
*1/4 tsp granulated garlic
1/4 tsp black pepper
*1-1/2 C unsalted vegetable or chicken stock
1 Tb cornstarch, dissolved in 1 Tb water

1.  Place lamb in slow cooker or large saucepan.  Top with onion and spices.  Pour over stock.  If the liquid doesn't come up at least 2/3 of the way, add a little more.

2.  For slow cooker, set on low for 6-8 hours or high for 3-4.  For stovetop, bring to a low boil, cover, and reduce heat to a simmer for 2-1/2 to 3 hours.  In both cases, meat is done when it is fall-apart tender.

3.  Remove meat from cooking vessel.  For slow cooker, transfer all juices and onion to a saucepan.  For stovetop, gravy can be made in the pot.  Stir in cornstarch slurry and bring juices to a low boil for 2-3 minutes, until thickened.

4.  Serve lamb in chunks or shredded, with brown gravy on top or as a dipping sauce.

Difficulty rating  π