06 06
YIELD
4 servings
ACTIVE
20 minutes
TOTAL
10 to 12 hours on low
2 CANS (15.5 OZ EACH) CHICKPEAS, RINSED
1 CUP EACH PITTED PRUNES AND DRIED APRICOT HALVES
1 CUP FINELY CHOPPED ONION
1 TBSP MINCED GARLIC
1 CUP CHICKEN BROTH
¼ CUP FRESH ORANGE JUICE
1 TBSP FRESHLY GRATED ORANGE ZEST
½ TSP EACH SALT, GROUND CINNAMON, CUMIN AND GROUND GINGER
4 LAMB SHANKS (12 TO 14 OZ EACH)
GARNISH: TOASTED SLICED ALMONDS AND CHOPPED PARSLEY
Mix all ingredients except lamb in an oval 5½-qt or larger slow cooker. Add lamb; spoon some mixture over shanks.
Cover 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 plates with almonds and parsley.
Couscous
CALORIES 850 TOTAL FAT 31G SATURATED FAT 11G CHOLESTEROL 196MG SODIUM 931MG
TOTAL CARBOHYDRATES 74G DIETARY FIBER 12G PROTEIN 69G
