Greek Lamb & Spinach Stew (Slow Cooker)

• 2 lbs boneless lamb shoulder, visible fat trimmed, cut into 1-inch pieces
• 14 1/2 ounces diced tomatoes
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 1/2 teaspoon greek herb seasoning mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 19 ounces can cannellini beans, rinsed
• 13 3/4 ounces can whole artichoke hearts, cut in half
• 3 cups Baby Spinach (3 ounces, I would use a little more since it cooks down so much)
• 2 teaspoons grated lemon zest
• Topping
• crumbled feta cheese

1. Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker.
2. Cover and cook on low 7-9 hours until lamb is tender when pierced.
3. Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
4. Cover and cook on high 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta and serve.

lamb shoulder, tomatoes, onion, garlic, greek herb seasoning mix, salt, pepper, cannellini beans, whole artichoke hearts, i would, lemon zest, topping, feta cheese

Taken from www.food.com/recipe/greek-lamb-spinach-stew-slow-cooker-389584 (may not work)