Slow cooker moroccan lamb shanks

• Meat

  • 4 Lamb shanks (about 3 1/2 pounds

• Produce

  • 1 14-ounce can Chickpeas
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Onion, large white or yellow
  • 1 cup Parsley
  • 1 14-ounce can Tomatoes

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 3/4 tsp Cinnamon
  • 1 1/4 tsp Kosher salt, coarse
  • 1 tsp Saffron threads

• Oils & Vinegars

  • 3 tsp Olive oil, Extra Virgin

• Liquids

  • 2 cups Water

• Other

  • 2 ½ -inch wide by 2 inch long strip of lemon peel made with vegetable peeler

Found on healthyseasonalrecipes.com

Description

Directions

• Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb shanks and sear, turning occasionally until browned on all sides, 5 to 7minutes. Transfer to the insert of a large slow cooker.
• Add the remaining 2 teaspoons oil to the skillet and add onion, garlic and salt. Cook, stirring often until the onion is browning, 4 to 6minutes. Add saffron, cinnamon and cayenne and stir to coat. Add water and bring to a boil, scraping up browned bits from the skillet. Pour the onion mixture over the lamb shanks. Add tomatoes, chickpeas, honey and lemon peel. Cover and set slow cooker to low for 6 hours. Remove meat from lamb shanks and stir into chickpea soup. Ladle into 6 bowls. For 4 (more generous portions) serve shanks whole in a pasta bowl with 1 ½ cup soup ladled on top. Garnish with parsley, lemon zest and lemon wedges.

Nutrition