Real Recipes From Real Home Cooks ®

middle eastern lamb and bean stew

(4 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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

(4 ratings)
yield 4 -6 servings
prep time 10 Min
cook time 3 Hr 30 Min
method Saute

Ingredients For middle eastern lamb and bean stew

  • 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 sm
    sweet onion, chopped
  • 2 md
    carrots ,sliced in 1/2 inch rounds
  • 2 md
    stalks celery cut into 1-inch slices
  • 2 can
    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.