Moroccan Lamb Shanks

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  • 2 can chickpeas
  • 1 c. each pitted prunes and dried apricot halves
  • 1 c. finely chopped onion
  • 1 tbsp. minced garlic
  • 1 c. chicken broth
  • 1/4 c. fresh orange juice
  • 1 tbsp. freshly grated orange peel
  • 1/2 tsp. each salt, ground cinnamon, cumin and ginger
  • 4 lamb shanks (12 to 14 oz each)
  • Garnish: toasted sliced almonds and chopped parsley

Directions

    1. Step 1Mix all ingredients except lamb in an oval 5 1/2-qt or larger slow-cooker. Add lamb; spoon some mixture over shanks.
    2. Step 2Cover cooker and cook on low 10 to 12 hours until lamb is very tender.
    3. Step 3Remove lamb to serving plates; spoon out chickpeas and fruit with a slotted spoon and add to plates. Pour liquid into a bowl, skim off fat and pour juices into a gravy boat. Serve with the lamb; garnish with almonds and parsley.

Moroccan-Lamb-Shanks

Charles Schiller

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