Middle Eastern Lamb and Bean Stew |
|
 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
|
From Simple 1-2-3 Slow Cooker cookbook. 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:
1. 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.
2. 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.
3. 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.
|
|