Ingredients
- 2 large or 4 small lamb shanks (about 2 pounds total)
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1-2 medium onions, sliced
- 6 large cloves garlic, crushed
- 1 (14.5-ounce) can diced plum tomatoes with juices
- 1 (14.5-ounce) can white beans, rinsed and drained
- 2 medium-large carrots, peeled and quartered
- 4 medium Yukon Gold potatoes, cut into 3/4-inch pieces
- 2 stalks celery, quartered
- 1 1/2 cups red wine
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons chopped fresh parsley (optional)
Lamb, Tomato and Bean Stew
Elisa Bosley | Delicious Living- Prep Time: 15 mins
- Cook Time: 300 mins
- Total Time: 315 mins
- Serves: 4 people
- Calories per serving: 734
Pop everything in the cooker in the morning and come home to this stew’s comforting scent. Lamb shanks vary in size, so buy however many fit easily in your slow cooker. Serve with crusty bread to soak up the broth.
Directions
- In a 4- to 5-quart slow cooker, combine all ingredients except parsley. Cover and cook on medium-high for 4-5 hours, or low for 6-8 hours. Stir in parsely (if using) during last 10 minutes of cooking. Salt and pepper to taste. Serve in shallow bowls.
PER SERVING: 734 cal, 11g fat (5g mono, 1g poly, 5g sat), 75mg chol, 64g protein, 145g carb, 15g fiber, 734mg sodium
