Directions:

1. Smear the bottom of a slow cooker with the butter and sprinkle with the onion. Put lamb in the cooker, and arrange the lemon slices over it.

2. In a small dry sauté pan, toast he caraway seeds until fragrant. Place in a mortar and crush. Add garlic, marjoram and a pinch of salt and mash into a paste; stir into broth.  Add stock and cover. 

3. Cook on LOW until fork tender, 5 to 6 hours or until just about tender. 

4. Add the lemon strips and pitted olives if using about one hour before the lamb is done. Season with salt and pepper. 

5. Mix grated rind from the second lemon and parsley. Dish up the lamb and garnish with the parsley-lemon mixture.

This is a brothy stew. If you prefer a thicker stew, make a beurre manié:

Beurre manié  is French "kneaded butter" consisting of equal parts of soft butter and flour used to thicken sauces, soups and stews. Mash equal parts ( 2 Tbls. soft butter and 2 Tbls. all-purpose flour) together with a fork. *Add bit by bit to simmering stock or sauce. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. This is a finishing step for sauces, giving a smooth, shiny texture. 

• Remove 1 or 2 cups of the broth and simmer in a small pan. Whisking, add Beurre manié bit by bit until thick-is and shiny. Stir back into stew.

Adapted from Not Your Mother’s Slow Cooker Cookbook