Slow cooker beef goulash

Oil, extra-virgin olive	2 tablespoons
Beef short ribs, cut into 4-inch pieces	4 pounds
Pepper, freshly ground
Salt
Onion, chopped	1 large
Garlic, minced	8 cloves
Carrots, cut into 2-inch lengths	5 medium
Paprika, sweet	¼ cup
Caraway, ground	1 tablespoon
Coriander, ground	1 teaspoon
Stock, low-sodium chicken	3 cups
Thyme	5 sprigs
Bay leaves	3
Sour cream
Noodles, cooked, buttered

1. In a large skillet, heat the oil over moderately high heat. 
2. Season the short ribs with salt and pepper. 
3. Brown half of the ribs in the skillet, about 12 minutes; transfer to the slow cooker, and repeat with the remaining ribs. 
4. Pour off all but 2-tablespoons oil from the skillet. 
5. Add the onion, garlic, and carrots; cook over moderately low heat, stirring, until the onion is barely softened, about 5 minutes. 
6. Add the paprika, caraway, and coriander; cook, stirring, until fragrant, about 1 minute; scrape into the slow cooker. 
7. Add the stock, thyme, and bay leaves to the slow cooker, cover, and bring to a boil on high. 
8. Cook for 4 hours, until the meat is very tender. 
9. Discard the bay leaves, thyme, and any bones; spoon off as much fat from the sauce as possible. 
10. Serve the goulash in deep bowls over buttered noodles and topped with a dollop of sour cream. 

Recipe from Food&Wine.

Shawarma-spiced braised leg of lamb

Rub
Lamb leg, shank attached, frenched (shank cut free of meat/fat), excessive fat trimmed, membranes removed	6 pounds
Salt, kosher
Pepper, freshly ground
Cumin seeds	2 tablespoons
Caraway seeds	2 teaspoons
Coriander seeds	2 teaspoons
African birds eye chiles, finely chopped	2
Garlic, finely grated	4 cloves
Oil, olive	½ cup
Paprika	1 tablespoon
Cinnamon, ground	½ teaspoon
Assembly
Caraway seeds	½ teaspoon
Coriander seeds	½ teaspoon
Oil, olive	¼ cup
Onion, thinly sliced	1 large
Ancho chile powder	1 tablespoon
Chipotle chile powder	1 tablespoon
Turmeric, ground	1 teaspoon
Pepper, freshly ground	½ teaspoon
Cinnamon, ground	¼ teaspoon
Tomatoes, crushed	28 ounces
Chicken broth, low-sodium	4 cups
Salt, kosher
Salad
Onion, red, thinly sliced	½ medium
Vinegar, red wine	1 cup
Sugar	½ cup
Lemon, preserved, flesh removed, peel sliced into thin strips	½
Cilantro leaves with tender stems	1 cup
Mint leaves	1 cup
Parsley leaves with tender stems	1 cup
Dill sprigs	½ cup
Oil, olive
Salt, flaky sea

Rub

1. Lightly score the lamb meat with a knife, and pat dry with paper towels. 
2. Season the lamb generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet. 
3. Grind the cumin, caraway, and coriander seeds with a mortar and pestle to a powder. 
4. Transfer to a small bowl, and stir in the chiles, garlic, oil, paprika, and cinnamon; rub all over the lamb. 
5. Chill, uncovered on the wire rack, for 12 to 24 hours. 

Assembly

1. Let the lamb come to room temperature, about 1 hour. 
2. Preheat the oven to 450°F. 
3. Roast the lamb until well browned all over, about 20 to 25 minutes. 
4. Remove from the oven, and reduce the temperature to 250°F. 
5. Meanwhile, grind the caraway and coriander seeds with a mortar and pestle to a powder. 
6. Heat the oil in a large Dutch oven over medium. 
7. Add the onion, and cook, stirring occasionally, until translucent, 5 to 7 minutes. 
8. Add the ancho and chipotle chile powders, turmeric, pepper, cinnamon, and ground seeds; stir to coat the onion. 
9. Cook, stirring, until the spices are fragrant, about 2 minutes. 
10. Add the tomatoes and broth, and bring the liquid to a simmer; season lightly with salt. 
11. Carefully place the lamb in the pot, and add just enough water to cover, if it is not submerged. 
12. Cover the pot, and braise the lamb in the oven until the meat is very tender and the bone wiggles easily in the joint, 4 ½ to 5 ½ hours. 
13. Cool to room temperature and then refrigerate overnight.
14. Heat over medium-low to a simmer.
15. Transfer the lamb to a platter and tent with foil to keep warm while you make the sauce and salad. 
16. Increase the heat to medium-high, and bring the braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by one-half, 25 to 30 minutes. 
17. Taste the sauce and season with salt, if needed; spoon over the lamb. 

Salad

1. Place the onion in a small heatproof bowl. 
2. Bring the vinegar and sugar to a boil in a small saucepan, stirring to dissolve the sugar. 
3. Pour over the onion, and let cool. 
4. Drain the onion, and place in a medium bowl; add the lemon, cilantro, mint, parsley, and dill; toss to combine. 
5. Drizzle lightly with oil, season with salt, and toss again to coat. 

Recipe very mildly adapted from Bon Appétit.