Middle Eastern Lamb and Bean Stew
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- 2 Tbsp
- olive oil
- 1 to 1 1/2 lb
- lamb shank
- 4 c
- chicken broth
- 5 clove
- garlic, crushed
- peppercorns, whole black
- 2 slice
- bacon, chopped
- 2 lb
- boneless lamb stew meat, dredged in 1/2 c. flour
- 1 small
- sweet onion, chopped
- 2 medium
- carrots ,sliced in 1/2 inch rounds
- 2 medium
- stalks celery cut into 1-inch slices
- 2 can(s)
- 15 oz. each cannellini beans, drained
- 1/4 c
- cornstarch mixed with 1/4 cup water
- salt and pepper to taste
1Heat oil in large skillet over medium-high heat.
2Add the lamb shank and brown on all sides. Place in slow cooker. Add chicken broth, garlic and peppercorns; cover and cook on High for 2 hours.
3Add bacon to same skillet in which lamb was browned and cook until crisp.
4Add half the stew meat to pan and brown on all sides. Add browned stew meat to slow cooker.
5Add onion and remaining stew meat to skillet and cook until meat is browned on all sides. add more if needed. Place remaining browned meat mixture in slow cooker.
6Cover and cook on high for 3 hours more.
7During the last 30 minutes of cooking, add carrots, celery and beans, and stir in cornstarch mixture. Before serving season with salt and pepper and garnish with chopped fresh parsley , wilted celery leaves, or other herbs.