Mix all ingredients except lamb in an oval 5 1/2-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.
Calories 850 Fat 31g Saturated fat 11g Cholesterol 196mg
Sodium 931mg Carbohydrate 74g Fiber 12g
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Campbell's
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