Crock Pot Greek Lamb, Artichoke & Onion Stew

• 2 lbs lean lamb shoulder, cut in 1-inch chucks
• 6 large yellow onions, halved lengthwise
• 2 cups canned tomato puree
• 1 cup dry red wine
• 3 tablespoons red wine vinegar
• 2 tablespoons minced garlic
• 1 cinnamon stick
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1 (14 ounce) can artichoke hearts, drained & quartered
• 1/2 cup chopped fresh parsley
• 1 cup chopped walnuts
• 1 cup feta cheese

1. mix all ingredients (except the last 4 listed) in a large slow cooker.
2. Cover and cook on low for 8 to 10 hours or until lamb and onions are tender.
3. Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot).
4. Remove the cinnamon stick.
5. Serve sprinkled with walnuts and feta.

shoulder, yellow onions, tomato puree, red wine, red wine vinegar, garlic, cinnamon, salt, pepper, sugar, ground allspice, cumin, oregano, hearts, parsley, walnuts, feta cheese

Taken from www.food.com/recipe/crock-pot-greek-lamb-artichoke-onion-stew-186465 (may not work)