A delicious stew you can make using a slow cooker. Let the lamb simmer with fresh vegetables and herbs and have it ready for you to eat after a long day at work.
This recipe is by Leah Eskin and was originally published in The Chicago Tribune.
- 1 onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, finely chopped
- 2 Teaspoons kosher salt
- 1 Teaspoon freshly ground black pepper
- 1 bay leaf
- 1 sprig rosemary
- 1 Pound dried white beans, such as navy or great northern
- 1 (2 pounds) lamb shoulder, trimmed of fat
- Olive oil
- 1 Pound baby spinach leaves
- Spicy sauce, such as harissa, optional
Step 1: Into a slow cooker, add 1 copped onion, 2 chopped carrots, 2 rib chopped celery and half the choppedgarlic. Sprinkle with half the salt and pepper. Toss in 1 bay leaf and 1 rosemary sprig.
Step 2: Rinse and sort 1 pound beans. Scrape into a big pot. Fill with cold water to cover by 1 inch. Bring to a boil; boil 1 minute. Pour beans and water into the slow cooker (no need to drain). Make sure water rises 1 inch above the bean line. (If not, add more.)
Step 3: Rub lamb with oil. Season with remaining garlic, salt and pepper. Set lamb on top of beans.
Step 4: Cover slow cooker and set on low. Ignore, about 8 hours. Come home to a hearty meal that practically cooked itself.
Step 5: Discard bay leaf and rosemary. Spoon off any fat. Heap in 1 pound spinach; cover and let wilt, about 3 minutes. Break up lamb. Scoop beans, spinach and lamb into bowls. Spoon on a little spicy sauce, if you like. Yum, right?