Slow Cooker Lamb Stew with Artichokes White Beans
Ingredients
- 1 cup dry small white beans or navy beans, soaked (see Tip)
- 2 pounds boneless leg of lamb, trimmed and cubed (1-inch)
- 4 cups reduced-sodium beef broth
- 8 shallots, ends trimmed and peeled, but left whole
- 4 cloves garlic, sliced
- 8 cups chopped escarole
- 1 15-ounce can artichokes, drained and quartered
- Zest and juice of 1 lemon
- ½ teaspoon pepper
- ¼ teaspoon salt
- ¼ cup chopped fresh dill
Instructions
Slow-Cooker Lamb Stew with Artichokes & White Beans serves 6 original recipe by EatingWell.
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