* 2 or 3 small Lamb shanks
* 200g Shallots, peeled (See here for a neat trick)
* 1 medium Aubergines, cut into small Dice
* 2 tablespoons Olive oil
* 1 tablespoon of Harissa paste (I use my own and it's quite hot!)
* Zest of 1 Orange and Juice of 2 large Oranges (''no more'')
* 100ml medium Sherry
* 375 g Passata (or 1 400g can of chopped tomatoes)
* 150 ml hot Vegetable or Lamb stock
* 50g dried apricots (soaked in the sherry if you have the time)
* 75 g stoned cherries

===Method===
* Heat just a teaspoon of the the oil in a large flameproof dutch oven or wok and Brown the shanks all over. Allow about 8 minutes to do this as the better the colour now, the better the flavour and look of the finished dish.
* Remove the Lamb and set aside. Add the Shallots, Aubergine and remaining Olive oil to the Casserole. Return the casserole to the hob and cook everything together over a high heat, stirring from time to time, until the shallots and aubergine are golden and beginning to soften.
* Add all of the ingredients to the slow cooker, set to medium and cook for 5 hours.

______________________________