Middle Eastern Lamb and Bean Stew

From Simple 1-2-3 Slow Cooker cookbook.

• Ready In: 8 hrs 30 mins
• Serves: 4-6

Ingredients

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

Directions

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.