Middle Eastern Lamb and Bean Stew

• 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)
• 12 cup flour
• 12 sweet onion, chopped
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 carrots, sliced
• 2 -3 stalks celery, diagonally sliced
• 14 cup cornstarch (mixed with the 1/4 cup water)
• 14 cup water

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

olive oil, shank, chicken broth, garlic, peppercorns, bacon, lamb stew meat, flour, sweet onion, cannellini beans, carrots, celery, cornstarch, water

Taken from www.food.com/recipe/middle-eastern-lamb-and-bean-stew-425895 (may not work)