Best Middle Eastern Lamb And Bean Stew Recipes

MIDDLE EASTERN LAMB AND BEAN STEW

Steps:

• 1. Heat oil in large skillet over medium-high heat.
• 2. Add the lamb shank and brown on all sides. Place in slow cooker. Add chicken broth, garlic and peppercorns; cover and cook on High for 2 hours.
• 3. Add bacon to same skillet in which lamb was browned and cook until crisp.
• 4. Add half the stew meat to pan and brown on all sides. Add browned stew meat to slow cooker.
• 5. Add onion and remaining stew meat to skillet and cook until meat is browned on all sides. add more if needed. Place remaining browned meat mixture in slow cooker.
• 6. Cover and cook on high for 3 hours more.
• 7. During the last 30 minutes of cooking, add carrots, celery and beans, and stir in cornstarch mixture. Before serving season with salt and pepper and garnish with chopped fresh parsley , wilted celery leaves, or other herbs.

MIDDLE EASTERN LAMB AND BEAN STEW

Steps:

• 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.