Slow Cooked Lamb Stew
- Prep time:30 mins
- Cook time:150 mins
Adapted from a recipe found in The Fast 800 Keto book.
A warming and luxurious, slow cooked stew, great for a set-and-forget meal! This slow cooked lamb stew melts in your mouth and pairs so well with the rosemary and beans. If it’s a non-fasting day you could increase your portion or add an extra tin of beans.
- 2 tbsp olive oil
- 560g lamb shank
- 1 onion
- 2 garlic cl0ves
- 2 celery sticks
- 1 x 400g tin chopped tomatoes
- 500ml chicken stock
- 2 tbsp rosemary leaves
- 1 x 400g tin cannellini beans
- Place a heavy pot (like a casserole dish or cast iron pot) over a medium heat and pour in half the olive oil.
- Fry off the lamb (do this in portions if making in large batches – you don’t want to crowd the pan and make them sweat) for about 5-10 minutes – until brown on the outside.
- Remove from the pan and set aside.
- Add the remaining oil and saute the onion, garlic and celery for a few minutes to soften.
- Return the meat to the pan and add the tomatoes, stock and rosemary. Stir to loosen any browned bits off the bottom of the pan and bring to a boil.
- Reduce to a simmer, place the lid on and cook for 2 hours, stirring occasionally. Add more liquid (water or stock) if needed.
- After 2 hours, try a piece of lamb – it should fall apart in your mouth, if it doesn’t continue cooking for another 15-30 minutes until it does.
- When it’s ready, taste, season with salt and pepper and add the cannellini beans and stir for a few minutes to heat through.
- Serve topped with fresh parsley (a little lemon zest is great too, if you have some!).
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- You can use any cut of lamb that’s good for stewing (i.e shank, neck fillet, shoulder).
- If you’d prefer to use a slow cooker, follow steps 1 and 2 the same, but transfer all ingredients to a slow cooker after that – cook on low for 9-10 hours or high for about 6 hours – check regularly and add extra liquid if required (please note, this method has not been tested).
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- The drained weights and calories of tinned ingredients will vary (sometimes significantly) from brand to brand.
- The drained weight of tinned cannellini beans in a single serve of this recipe equates to approx. 60g (2oz) and 59 calories.
- If following a gluten free diet, please check the label of the stock to ensure there are no sources of gluten.