Cumin Recipes (continued)

Courtesy of Woman's Day Magazine

Photo Credit: Charles Schiller

Moroccan Lamb Shanks

Active Time: 20 minutes
Total Time: 12 hours

Ingredients

• 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 peel
• ½ tsp each salt, ground cinnamon, cumin and ginger
• 4 lamb shanks (12 to 14 oz each)

Garnish: toasted sliced almonds and chopped parsley

Directions

Mix all ingredients except lamb in an oval 5½-qt or larger slow-cooker. Add lamb; spoon some mixture over shanks.

Cover cooker 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 with almonds and parsley.

—Courtesy of Woman's Day Magazine

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