Lamb, Tomato and Bean Stew
Servings Prep Time
4people 15minutes
Cook Time
300minutes
Servings Prep Time
4people 15minutes
Cook Time
300minutes
Ingredients
  • 2 large or 4 small lamb shanksabout 2 pounds total
  • 3/4 teaspoon salt, or to taste
  • 1/4teaspoon 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 1/2cups red wine
  • 2cups low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 2teaspoons chopped fresh parsleyoptional
Instructions
  1. 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