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Slow Cooker Persian Lamb and Herb Stew Recipe

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This recipe for Slow Cooker Persian Lamb and Herb Stew is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lamb shanks
1 large onion, finely chopped
2-4 cloves garlic, peeled and finely minced
1 t. turmeric
4 dried limes, pierced all over with a fork
1 can white beans, drained and rinsed
1 large bag washed spinach
1 bunch green onions, thinly sliced
1/2 bunch flat-leaf parsley, roughly chopped
1/2 bunch coriander, roughly chopped
1/4 cup mint leaves, roughly chopped
1/2 cup dried fenugreek leaves
Directions:
Directions:
Roast the lamb shanks in the oven at 400º F until browned and the fat has rendered. Add the lamb shanks to the slow cooker. Add onions, garlic, turmeric, and the dried limes. Cook until the meat is done. Add the remaining ingredients and continue cooking until the meat falls off the bone.

Serve with cooked rice and Persian pickles.

 

 

 

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