Mix all ingredients except lamb in an oval 51⁄2-qt or larger slow-cooker. Add lamb; spoon some mixture over shanks.
Cover cooker and cook on low 10 to 12 hours until lamb is very tender.
Remove 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.
Serve with couscous.
Calories 850 Fat 31g Saturated fat 11g Cholesterol 196mg
Sodium 931mg Carbohydrate 74g Fiber 12g
This recipe has been added to the following public cookbooks:
nazz book
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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