- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
Sprinkle lamb with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown lamb, in batches. Transfer to plate. Drain fat from pan.Heat remaining oil in skillet over medium heat; fry onion, carrot, fennel, garlic, thyme and fennel seeds, stirring occasionally, until softened, about 5 minutes.
Add wine and stock; bring to boil, stirring and scraping up brown bits from bottom of pan. Pour into slow cooker.
Add navy beans and tomatoes to slow cooker. Add lamb, pushing into liquid. Cover and cook on low for about 6 hours or until meat is tender and separates easily from bone. Transfer lamb to plate. Skim off fat in slow cooker. Stir in parsley. Spoon into shallow bowls; top with lamb.
Nutritional facts Per serving: about
- Sodium 1030 mg
- Protein 58 g
- Calories 649.0
- Total fat 28 g
- Cholesterol 150 mg
- Saturated fat 9 g
- Total carbohydrate 40 g
%RDI
- Iron 53.0
- Folate 55.0
- Calcium 11.0
- Vitamin A 52.0
- Vitamin C 28.0
