Lamb Stew

• 4 Lamb Shanks (2 1/2-3lbs total)
• Wegmans Pan Searing Flour
• 2 Tbsp Pure Olive Oil
• 1 pkg(8 oz) Mirepoix
• 1 bay leaf
• 1 cup dry white wine
• 6 Tbsp all-purpose flour
• 3 cans(15.5 oz each) Italian Classics Cannellini Beans, drained
• 1 can(28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
• 1 lemon, zested and juiced (1-2 Tbsp)
• 1 carton(32 oz) Chicken Stock
• 1 tsp chopped Rosemary
• 1 tsp chopped Thyme
• Salt and pepper to taste

1. Dust lamb shanks with pan-searing flour; pat off excess.
2. Heat oil in large braising pan on MEDIUM until oil faintly smokes. Place lamb in pan; sear on all sides until lightly browned, 8-10 min. Transfer lamb to slow cooker. Discard all but 1 Tbsp oil.
3. Add mirepoix and bay leaf to pan; cook, stirring, until slightly softened, about 4 min. Add wine; cook, stirring to loosen browned bits on bottom of pan, about 4 min, until syrupy consistency. Stir in flour.
4. Transfer to slow cooker along with beans, tomato, lemon zest and juice, and stock. Cook 5-6 hours on HIGH or 8-10 hours on LOW. Remove lid carefully. Remove bay leaf. Stir in rosemary and thyme; season to taste with salt and pepper.

pan searing flour, olive oil, mirepoix, bay leaf, white wine, flour, italian classics, italian classics kitchen, lemon, chicken, rosemary, thyme, salt

Taken from www.epicurious.com/recipes/member/views/lamb-stew-51503131 (may not work)