Slow Cooker Braised Lamb Shoulder With Beans and Balsamic Jus

Author: Canadian Living

When beans aren't in season, serve with brussels sprouts or broccoli florets.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 2 3/4 lbs boneless lamb shoulder roasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 4 slices bacon chopped
  • 1 onion chopped
  • 4 cloves garlic sliced
  • 1/3 cup tomato paste
  • 2 cups beef broth
  • 1 1/2 lb green bean trimmed and halved crosswise
  • 1 tablespoon cornstarch
  • 1 tablespoon balsamic vinegar

Method

Sprinkle lamb with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown lamb. Transfer to slow cooker.

Drain any fat from pan. Cook bacon over medium heat until crisp, about 5 minutes. Add to slow cooker.

Drain fat from pan. Cook onion and garlic until softened, 4 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add broth and bring to boil, scraping up browned bits. Pour into slow cooker.

Cover and cook on low until lamb is tender, 5 to 6 hours. Skim off fat.

Transfer lamb to cutting board; cover and keep warm for 10 minutes before carving.

Meanwhile, in saucepan of boiling salted water, cover and cook green beans until tender-crisp, 5 to 7 minutes; drain.

Meanwhile, whisk cornstarch with 2 tbsp water; whisk into slow cooker. Cook, covered, on high until thickened, 10 minutes. Stir in vinegar. To serve, drizzle over lamb and beans.

Nutritional facts Per serving: about

  • Sodium 775 mg
  • Protein 29 g
  • Calories 382.0
  • Total fat 24 g
  • Cholesterol 99 mg
  • Saturated fat 9 g
  • Total carbohydrate 11 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Braised Lamb Shoulder With Beans and Balsamic Jus

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