4 lamb shanks
2 medium carrots, cut into 1/2-in pieces
1 large yellow onion, diced
4 tbsp grated ginger
6 roughly chopped garlic cloves
2 tbsp cumin
1 tbsp cinnamon
1 cup raisins
1 cup black olives
3 cups chicken broth
1/4 cup lemon juice
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
Brown the lamb shanks in a large skillet sprayed with nonstick cooking spray; remove from the skillet and place in a crockpot or slow cooker.
In the same skillet, saute the carrots, onions, ginger, and garlic. Add the cumin and cinnamon. Add the mixture to the shanks in the cooker. Stir in the raisins, olives, broth, lemon juice, sugar, salt, and pepper.
Cover the cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours.