Slow Cooked Lamb Stew

• 3-4 lbs. lamb shoulder cubed
• 3 large yellow onions diced
• 1 28fl oz can of whole tomatoes
• 1 19oz can white navy or kidney beans
• 1/2 cup good red wine
• 2 dried bay leaves
• 2 sprigs of fresh thyme
• 4 cloves organic garlic grated
• splash of olive oil
• sea salt and pepper to taste

1. Unroll the shoulder, remove excess fat and cut into large cubes, set aside.
2. Peal and dice onions. Heat a cast iron frying pan and saute onions in a little butter or oil until clear. 5 minutes. Place in bottom of dutch oven or slow cooker
3. Make sure frying pan is good and hot to sear lamb cubes. Add a little oil and a bit of grated garlic. Cook in batches so you can turn meat and it doesn't steam. Sprinkle the meat with salt and pepper as it cooks. When it is browned add to the onions. Cook untill all meat is seared.
4. Add a splash of wine to the frying pan to remove all flavor bits and add to the meat & onions.
5. Add the can of tomatoes and stir with a large wooden spoon. The whole tomoatoes will break down as it cooks. Break up one sprig of the thyme leaves and add.
6. Drain the white beans and rinse lightly. Add on top of the meat with bay leaves, any leftover garlic and remaing wine. Gently stir a few more times, do not crush the beans.
7. Put the lid on and cook the dutch oven at 350 until it bubbles then turn down to 275 for 3 1/2- 4 hours or set the slowcooker overnight or in the morning for supper. This is excellent the next day. Decorate with the second sprig of thyme.
8. Serve in a bowl with bread for dipping and a full bodied red wine. Add a light salad if you like but this is very filling.

lamb shoulder cubed, yellow onions, tomatoes, white navy, good red wine, bay leaves, thyme, garlic, olive oil, salt

Taken from food52.com/recipes/3841-slow-cooked-lamb-stew (may not work)