1. Trim fat from lamb and cut into 1 inch cubes. 2. In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker. 3. Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes). 4. Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker. 5. Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender. 6. Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley! ---------------------------------------------------------------------------
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