For Four Servings

INGREDIENTS:

= 4 lamb shanks

= 6-8 medium carrots – cut into ½ inch. slices

= 3 large onions – diced

= 2 Tablespoons fresh ginger – grated  

= 6 cloves garlic – roughly chopped

= 2 Tablespoons ground cumin

= 1 Tablespoon ground cinnamon

= 1 cup black raisins

= 2 cups black olives

= 1.5 cups chicken stock

= ¼ cup freshly squeezed lemon juice

= 1 teaspoon sugar

= ½ teaspoon freshly ground black pepper

COOKING:

Wash lamb shanks and dry them with paper towel. Season with salt and pepper on all sides.

In a large skillet, quickly brown the lamb shanks on all sides. Transfer lamb shanks to a plate.

In the same skillet, sauté the carrots, onions, ginger, and garlic – about 5 minutes. Add the spices to awaken their aroma.

In the Slow Cooker or in a large Dutch Oven with thick bottom, combine the lamb shanks, sauteed mixture of vegetables and spices; add raisins, olives, chicken stock, lemon juice, sugar, salt, and pepper.

Cover the Slow Cooker and cook for 3-4 on High (depending on the size of the lamb shanks).

If you are cooking in a large Dutch Oven, you can brown the lamb shanks and sauté the vegetables with spices in it as well. After adding the remaining ingredients, let the mixture boil, turn the heat to low and cook in the covered Dutch Oven for 3-4 hours or until the lamb shanks are very tender. Check periodically to make sure there is enough liquid in the Dutch Oven (add some if necessary).

Serve on the warmed plates with couscous and green salad.