slow cooker moroccan lamb shanks

INGREDIENTS

3 tsp

extra-virgin olive oil, divided

lamb shanks (about 3 ½ pounds)

large onion, white or yellow

2 cloves

garlic, chopped

1 1/4 tsp

coarse kosher salt

1 tsp

saffron threads

3/4 tsp

cinnamon

1/4

to ½ teaspoon cayenne pepper, to taste

2 cups

water

1 14 ounce can

diced tomatoes

1 14 ounce can

chickpeas, drained

1 tbsp

honey

2 1/2

-inch wide by 2 inch long strip of lemon peel made with vegetable peeler

1 cup

chopped parsley

lemon zest and wedges for serving