Active: 20 min/Total: 8 to 10 hr on low
2-lb lean lamb shoulder, cut in 1-in. chunks
12 medium boiling onions (about 1 1/2 lb), peeled and halved lengthwise
2 cups canned tomato purée
1 cup dry red wine
3 Tbsp red-wine vinegar
2 Tbsp minced garlic
1 cinnamon stick
1/2 tsp each salt, pepper and sugar
1/4 tsp each ground allspice, cumin and dried oregano
1 can (14 oz) artichoke hearts, drained and quartered
1/2 cup chopped parsley
Toppings: chopped walnuts and crumbled feta cheese (optional)
1. Mix ingredients except artichoke hearts and parsley in a 4-qt or larger slow-cooker. Cover and cook on low 8 to 10 hours or until lamb and onions are tender.
2. Stir in artichoke hearts and parsley. Cover and let stand 2 minutes or until artichokes are hot. Remove cinnamon stick. Serve sprinkled with walnuts and feta cheese.
Per serving: 320 cal, 34 g pro, 23 g car, 4 g fiber, 11 g fat (4 g sat fat), 100 mg chol, 639 mg sod