Slow-Cooker Moroccan Lamb

Steps

• 1

  If your lamb shanks have a tough silver skin on the outer parts, use a paring knife to cut it off. Then drizzle lamb with olive oil and season well with salt and pepper.

  
• 2

  Place a large skillet over medium-high heat. Once hot, add lamb shanks and brown on all sides, about 3 minutes per side.

  
• 3

  Remove lamb and add onions and peppers to the hot pan. Cook for a few minutes, stirring regularly. Try to scrape up any bits stuck to the pan.

  
• 4

  Add diced tomatoes, garlic, and spices to the pan. Continue to stir and scrape up any bits.

  
• 5

  Transfer lamb shanks, tomato mixture, and water to a slow cooker. Cook on high heat for 2-3 hours or low heat for 5-6 hours.

  
• 6

  While the shanks cook slowly, chop up a lemon and season it with salt and sugar. This is sort of a quick way to make preserved lemons.

  
• 7

  Add beans, olives, raisins, and 1/2 of the preserved lemons to the slow cooker. Stir together and continue to cook for another hour or two until lamb is very tender.

  
• 8

  Keep lamb warm in slow cooker until you need to serve it. Serve lamb shanks over couscous or rice with extra preserved lemons on top. One lamb shank should feed two people.