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.
Lamb, Tomato and Bean Stew
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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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Lamb, Tomato and Bean Stew
Amount Per Serving
Calories 734
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 5g
25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 75mg
25%
Sodium 734mg
31%
Total Carbohydrates 145g
48%
Dietary Fiber 15g
60%
Protein 64g
128%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 734 cal, 11g fat (5g mono, 1g poly, 5g sat), 75mg chol, 64g protein, 145g carb, 15g fiber, 734mg sodium
