Ingredients
2-1/2 pounds lamb shanks2 large pears, finely chopped3 cups thinly sliced shallots1/2 cup orange juice, divided 1/2 cup pomegranate juice, divided 1 tablespoon honey1-1/2 teaspoons ground cinnamon1 teaspoon salt1 teaspoon ground allspice1 teaspoon ground cardamom1/4 cup pomegranate seeds1/4 cup minced fresh parsleyCooked couscous, optional
Preparation
Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; add to slow cooker.
Cook, covered, on low until meat is tender, 6-8 hours. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.
