Middle Eastern Lamb and Bean Stew

Name: Middle Eastern Lamb and Bean Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 lamb shank; 4 cups chicken broth; 5 garlic cloves, crushed; 8 peppercorns; 2 slices bacon, chopped; 2 lbs lamb stew meat, boneless (dredged in the 1/2 cup flour); 1/2 cup flour; 1/2 sweet onion, chopped; 2 (15 ounce) cans cannellini beans, rinsed and drained; 2 carrots, sliced; 2 -3 stalks celery, diagonally sliced; 1/4 cup cornstarch (mixed with the 1/4 cup water); 1/4 cup water

Submitted by Virginia Cherry Blo

"From Simple 1-2-3 Slow Cooker cookbook."

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Ready In:: 8hrs 30mins
Ingredients:: 14
Serves:: 4-6

ingredients

2 tablespoons olive oil
1 lamb shank
4 cups chicken broth
5 garlic cloves, crushed
8 peppercorns
2 slices bacon, chopped
2 lbs lamb stew meat, boneless (dredged in the 1/2 cup flour)
¹⁄₂ cup flour
¹⁄₂ sweet onion, chopped
2 (15 ounce) cans cannellini beans, rinsed and drained
2 carrots, sliced
2 -3 stalks celery, diagonally sliced
¹⁄₄ cup cornstarch (mixed with the 1/4 cup water)
¹⁄₄ cup water

directions

Heat oil in large saucepan over medium-high heat. Add lamb shank and brown on all sides. Transfer lamb to slow cooker. Add broth, garlic, and peppercorns. Cover; cook on HIGH 2 hours.
Add bacon to same skillet. Cook until crisp. Remove bacon to paper towels; crumble. Add 1/2 stew meat to skillet; brown on all sides. Transfer meat to slow cooker. Brown remaining 1/2 stew meat with onion, adding additional oil if needed. Transfer mixture to slow cooker. Add beans, carrots, and celery. Cover; cook on LOW 2 hours.
Transfer lamb shank to cutting board 30 minutes before serving. Remove meat; return to slow cooker. Discard bone. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Stir in cornstarch mixture. Cook, UNCOVERED, 30 minutes or until thickened. Season with salt and pepper. Garnish with chopped fresh herbs.