I recently posted this picture of my dinner (which I do often do) on Instagram and was blown away by the requests for the recipe. I LOVE getting feedback from YOU my loyal readers so I am so happy to share this delicious family favorite!
Let me first just say this dinner is seriously packed full of flavor and can feed a crowd! Its super easy, super healthy and all you need is a crock pot from start to finish!
The meat cut you use for lamb stew is important. You want it to come from the shoulder area. You will need these tougher cuts because they are more fibrous and hold up better with long slow cooking. The heat breaks down the connective tissue, including collagen which melts and turns into gelatin that gives this stew bonus points in nutrition!
This recipe for lamb stew takes about 10 minutes to prep and 6 hours on low in the slow cooker.
Green Beans and Lamb
2-4 pounds (grass-fed) Lamb shoulder
1 pound organic green beans
4 cups organic tomato sauce
1 cup dry red wine
4 tablespoons All Spice
Sea Salt (generous sprinkling)
Put meat in the bottom of the crock pot. Pour tomato sauce over top. Pour in red wine (wine and tomato sauce should cover the lamb). Sprinkle the all spice over top along with salt and pepper. Put lid on slow cooker and set timer for 6 hours on low until the meat is tender. I add in the green beans the last hour of cooking so they don’t mushy.
I like to plate this dish up with peas and my homemade hummus!