4 lamb shanks
1 c. dried apricots
1 c. pitted prunes
1 c. water
2 tbsp. vinegar
1/3 c. sugar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ground cloves
Salt and pepper

Rub lamb shanks with salt and pepper. Place in slow cooker. Add apricots and prunes. Combine water and rest of ingredients; pour over fruits and meat. Cover and cook on low for 7-9 hours or until meat is tender.