Slow-Cooker Moroccan Pastured Lamb Shanks

Ingredients

• 4 Queen City Farm pastured lamb shanks
• Salt and pepper
• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ras el hanout (or cumin + cinnamon)
• 1 can crushed tomatoes
• 1/2 cup dried apricots
• 1 can chickpeas, drained

Directions

1. 1

   Season and brown the shanks in oil; place in the slow cooker.

2. 2

   Soften the onion and garlic, stir in the spices, and add to the cooker with the tomatoes and apricots.

3. 3

   Cook on low for 8 hours, until the meat is falling off the bone.

4. 4

   Stir in the chickpeas and warm through before serving.