Algerian Lamb Shanks
|Dried apricots||1 Cup (16 tbs)|
|Prunes||1⁄2 Cup (8 tbs), pitted|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Cooked couscous/Cooked rice||1 Cup (16 tbs)|
1)Season the lamb shanks evenly with the salt and pepper.
2) In a slow cooker, place the lamb; add apricots, prunes and almonds.
3) In a small bowl, add the water, orange juice, vinegar, allspice, cinnamon and cloves; mix well.
4) Pour the mixture into the slow cooker, cook covered on LOW for about 7-9 hrs or until the meat is very tender; discard the bones and return the meat to cooker and reheat.
5) Serve the meat immediately on a bed of couscous or rice.