Sprinkle lamb shanks with salt and pepper. Coat with flour. In a large skillet brown meat on all sides in hot oil. Drain off fat. In a 3-1/2- or 4-quart slow cooker stir together apricots, plums, raisins, broth, sugar, vinegar, lemon juice, allspice, and cinnamon. Add meat to cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4- 1/2 to 5 hours or until lamb is tender. Transfer shanks to serving platter; keep warm.
For gravy, strain cooking juices into a glass measuring cup, reserving the fruit. Skim off fat from juices. Measure juices, adding water, if necessary, to equal 1 1/2 cups. Pour into a medium saucepan. Combine cornstarch and the cold water; stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Stir in reserved fruit. Heat through. To serve, place lamb shanks on hot cooked rice and spoon gravy over top. Makes 6 servings.