3 slender carrots, peeled and cut in 3/4-inch pieces
2 medium parsnips, peeled and cut in 3/4-inch pieces
How to Make It
Place lamb in a bowl; toss with flour, 1/2 tsp. salt and pepper.
Melt butter in a large skillet over medium-high heat. Add half of lamb and cook until browned, about 7 minutes. Transfer to a slow cooker. Repeat with remaining lamb. Pour broth into skillet, add remaining 3/4 tsp. salt and scrape pan with a wooden spoon. Add liquid, spices, onion, apricots, raisins, carrots and parsnips to slow cooker. Cover and cook over low heat until lamb is tender, about 5 1/2 hours.