Middle Eastern Lamb and Bean Stew

Directions

1. 1
   Heat oil in large saucepan over medium-high heat.
2. 2
   Add lamb shank and brown on all sides.
3. 3
   Transfer lamb to slow cooker.
4. 4
   Add broth, garlic, and peppercorns.
5. 5
   Cover; cook on HIGH 2 hours.
6. 6
   Add bacon to same skillet.
7. 7
   Cook until crisp.
8. 8
   Remove bacon to paper towels; crumble.
9. 9
   Add 1/2 stew meat to skillet; brown on all sides.
10. 10
    Transfer meat to slow cooker.
11. 11
    Brown remaining 1/2 stew meat with onion, adding additional oil if needed.
12. 12
    Transfer mixture to slow cooker.
13. 13
    Add beans, carrots, and celery.
14. 14
    Cover; cook on LOW 2 hours.
15. 15
    Transfer lamb shank to cutting board 30 minutes before serving.
16. 16
    Remove meat; return to slow cooker.
17. 17
    Discard bone.
18. 18
    Let cooking liquid stand 5 minutes to allow fat to rise.
19. 19
    Skim off fat.
20. 20
    Stir in cornstarch mixture.
21. 21
    Cook, UNCOVERED, 30 minutes or until thickened.
22. 22
    Season with salt and pepper.
23. 23
    Garnish with chopped fresh herbs.