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


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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

How to Make Middle Eastern Lamb and Bean Stew


  • 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.

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About Middle Eastern Lamb and Bean Stew

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

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