Lamb Stew

Name: Lamb Stew
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

14 ingredients

1 steps

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

Directions

1

{"0":"Dust lamb shanks with pan-searing flour; pat off excess.","2":"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.","4":"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.","6":"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."}