Pear And Pomegranate Lamb Tagine

• 2-1/2 pounds lamb shanks
• 2 large pears, finely chopped
• 3 cups thinly sliced shallots
• 1/2 cup orange juice, divided
• 1/2 cup pomegranate juice, divided
• 1 tablespoon honey
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cardamom
• 1/4 cup pomegranate seeds
• 1/4 cup minced fresh parsley
• Cooked couscous, optional

1. 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; pour over shallots.
2. Cook, covered, on low for 6-8 hours or until meat is tender. 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.

lamb shanks, shallots, orange juice, pomegranate juice, honey, ground cinnamon, salt, ground allspice, ground cardamom, pomegranate seeds, fresh parsley, couscous

Taken from www.tasteofhome.com/recipes/pear-and-pomegranate-lamb-tagine/ (may not work)