Middle Eastern Lamb and Bean Stew

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READY IN: 8hrs 30mins
Recipe by Virginia Cherry Blo

From Simple 1-2-3 Slow Cooker cookbook.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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