Place lamb, olive oil, vinegar, 1/2 cup prunes, capers, bay leaves, garlic, oregano and Super Chunk Steakhouse seasoning in a bowl large enough that you can mix everything together well.
Marinade 8-10 hours.
These instructions are for slow cooker version. It is also great in the oven, or pressure cooker.
Pour the entire contents of the marinade container into the slow cooker.
Cook on high for 2 hours. Or low for 4 hours,
Remove meat, veggies and bay leaves from the slow cooker. Drain the liquid into a tall glass jar. Your going to remove some of the excess fat, so now spoon or pour off the extra fat from the top of the glass jar.
Add everything back to the cooker.
Add brown sugar and sherry and cook for another 1 hour or until the meat is tender.