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- 2 can chickpeas
- 1 c. every pitted prunes and dried apricot halves
- 1 c. finely chopped onion
- 1 tbsp. minced garlic
- 1 c. chicken broth
- 1/4 c. new orange juice
- 1 tbsp. freshly grated orange peel
- 1/2 tsp. every salt, ground cinnamon, cumin and ginger
- 4 lamb shanks (12 to 14 ozevery)
- Garnish: toasted sliced almonds and chopped parsley
Instructions
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- Step 1Mix all ingredients rather than lamb in an oval 5 1/2-qt or higher slack-cooker. Add lamb; spoon some combination over shanks.
- Step 2Quilt cooker and cook on low 10 to 12 hours except lamb is terribly comfortable.
- Step 3Retract away lamb to serving plates; spoon out chickpeas and fruit with a slotted spoon and add to plates. Pour liquid into a bowl, skim off paunchy and pour juices into a gravy boat. Attend with the lamb; garnish with almonds and parsley.
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