Marinate the lamb shanks in 1 clove garlic, 1 tablespoon pepper, 1 tablespoon paprika, 1 tablespoon chilli flakes, 1 tablespoon oregano leaves, in a sealed tube in the fridge over night.
Add the lamb to a slow cooker with all the remaining ingredients. Mix the OXO cubes with the boiling water, pour into the slow cooker, cover and leave to cook for 6 to 8 hours while you are at work.
Uncover, then skim off the fat from the top of the sauce using a spoon. Remove bones from the lamb (which should be falling out by now). If sauce has become too watery, add gravy granules or thickener until its to the consistency you require, then serve.
Serve with turmeric coated rice, one of our favourites ;o)
Used different ingredients.
i used a boned half shoulder of lamb. i added an additional onion and sweet potato and added dried prunes instead of the mixed fruit.i used one punnet of cherry tomatos and 1 tin of chopped tomatos and increased the stock by half a pint.thickened sauce to serve. served with cous cous (hot and spicy).great hit with the family and plenty of sauce left to freeze. very easy but flavourful recipe.thanks xx - 21 Apr 2011