Middle Eastern Lamb and Bean Stew

Pat Duran

By
@kitchenChatter

This recipe is from Slow Cooker Magic: a simple and delicious recipe!


Featured Pinch Tips Video

Comments:

Serves:

4-6 servings

Prep:

10 Min

Cook:

3 Hr 30 Min

Method:

Saute

Ingredients

2 Tbsp
olive oil
1 to 1 1/2 lb
lamb shank
4 c
chicken broth
5 clove
garlic, crushed
8
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

Directions Step-By-Step

1
Heat oil in large skillet over medium-high heat.
2
Add 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.
3
Add bacon to same skillet in which lamb was browned and cook until crisp.
4
Add half the stew meat to pan and brown on all sides. Add browned stew meat to slow cooker.
5
Add 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.
6
Cover and cook on high for 3 hours more.
7
During 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.

About this Recipe

Main Ingredient: Lamb
Regional Style: Middle Eastern
Other Tags: Quick & Easy, Healthy