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
- 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.
- 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.
- 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.
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)