Greek Lamb and Spinach Stew
|2 poundsBoneless lamb shoulder; cut into 1 in. pieces, visible fat trimmed|
|1 14.5-oz canTomatoes; diced|
|1/2 cupOnion; chopped|
|1 tablespoonGarlic; minced|
|1/2 teaspoonGreek Herb seasoning|
|1 19-oz canCannellini beans; rinsed|
|1 13.75-oz canArtichoke hearts; cut in half|
|3 cupsBaby spinach; about 3 oz|
|2 teaspoonsLemon Zest; grated|
Greek Lamb and Spinach Stew Preparation
1.) Mix Lamb pieces, tomatoes, onion, garlic, Greek Seasoning, salt and pepper in a 3 1/2 quart or larger slow-cooker.
2.) Cover and cook on low for 7 to 9 hours until lamb is tender when pierced.
3.) Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
4.) Cover and cook on high for 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta cheese to taste.
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