Middle Eastern Lamb and Bean Stew

Pat Duran


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


★★★★★ 3 votes

4-6 servings
10 Min
3 Hr 30 Min


  • 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

How to Make Middle Eastern Lamb and Bean Stew


  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.

Printable Recipe Card

About Middle Eastern Lamb and Bean Stew

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

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