Crock Pot Greek Lamb, Artichoke & Onion Stew - cooking recipe

Ingredients

2 lbs lean lamb shoulder, cut in 1-inch chucks
6 large yellow onions, halved lengthwise
2 cups canned tomato puree
1 cup dry red wine
3 tablespoons red wine vinegar
2 tablespoons minced garlic
1 cinnamon stick
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon ground allspice
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1 (14 ounce) can artichoke hearts, drained & quartered
1/2 cup chopped fresh parsley
1 cup chopped walnuts
1 cup feta cheese

Preparation

mix all ingredients (except the last 4 listed) in a large slow cooker.
Cover and cook on low for 8 to 10 hours or until lamb and onions are tender.
Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot).
Remove the cinnamon stick.
Serve sprinkled with walnuts and feta.