Middle Eastern Lamb and Bean Stew Recipe

Name: Middle Eastern Lamb and Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lamb shank; 4 cups chicken broth; 5 garlic cloves, crushed; 8 peppercorns; 2 slices bacon, chopped; 2 lbs lamb stew meat, boneless (dredged in the 1/2 cup flour); ½ cup flour; 12 sweet onion, chopped; 2 (15 ounce) cans cannellini beans, rinsed and drained; 2 carrots, sliced; 2 -3 stalks celery, diagonally sliced; ¼ cup cornstarch (mixed with the 1/4 cup water); ¼ cup water

Servings: persons

2 tablespoons olive oil
1 lamb shank
4 cups chicken broth
5 garlic cloves, crushed
8 peppercorns
2 slices bacon, chopped
2 lbs lamb stew meat, boneless (dredged in the 1/2 cup flour)
½ cup flour
12 sweet onion, chopped
2 (15 ounce) cans cannellini beans, rinsed and drained
2 carrots, sliced
2 -3 stalks celery, diagonally sliced
¼ cup cornstarch (mixed with the 1/4 cup water)
¼ cup water

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

1829

kcal

Calories

Fat

117

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lamb shank, 4 cups chicken broth, 5 garlic cloves, crushed, and more.

Yes, Middle Eastern Lamb and Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Middle Eastern Lamb and Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions