Stephanie O'Dea's Slow Cooker Leg of Lamb with Dried Plums

Ingredients

Cooking Directions

Use a 6- quart slow cooker. Put the meat inside, and rub the dried spices all over. Add garlic and dried plums. Pour in wine, and toss in a cinnamon stick. Cover and cook on low for 8 hours, or until meat is fork tender, and falls apart easily.

Before serving, remove meat from stoneware, and make a gravy out of accumulated juice by whisking in small amounts of cornstarch. The prunes will be awfully squishy, and will blend right in with the juice and cornstarch. Serve with mashed potatoes or polenta with gravy drizzled over the top.

Recipe courtesy Stephanie O'Dea.