When beans aren't in season, serve with brussels sprouts or broccoli florets.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
- 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
MethodSprinkle 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
- Iron 24.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 17.0