Lamb Stew Recipe

Ingredients

4 Lamb Shanks (2 1/2-3lbs total)

Wegmans Pan Searing Flour

2 Tbsp Pure Olive Oil

1 pkg(8 oz) Mirepoix

1 bay leaf

1 cup dry white wine

6 Tbsp all-purpose flour

3 cans(15.5 oz each) Italian Classics Cannellini Beans, drained

1 can(28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil

1 lemon, zested and juiced (1-2 Tbsp)

1 carton(32 oz) Chicken Stock

1 tsp chopped Rosemary

1 tsp chopped Thyme

Salt and pepper to taste

Preparation

Dust lamb shanks with pan-searing flour; pat off excess.

Heat oil in large braising pan on MEDIUM until oil faintly smokes. Place lamb in pan; sear on all sides until lightly browned, 8-10 min. Transfer lamb to slow cooker. Discard all but 1 Tbsp oil.

 

Add mirepoix and bay leaf to pan; cook, stirring, until slightly softened, about 4 min. Add wine; cook, stirring to loosen browned bits on bottom of pan, about 4 min, until syrupy consistency. Stir in flour.

 

Transfer to slow cooker along with beans, tomato, lemon zest and juice, and stock. Cook 5-6 hours on HIGH or 8-10 hours on LOW. Remove lid carefully. Remove bay leaf.  Stir in rosemary and thyme; season to taste with salt and pepper.

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