Lunch: Slow Cooker Lamb and White Bean Stew

Ingredients

4 clove garlic
2 carrots
1 onion
1 piece fresh ginger
1 can diced tomatoes
1/2 c. dry white wine
1/4 c. sweet red cherry peppers
6 lb. boneless lamb shoulder
Kosher salt and pepper
1 can white beans
Chopped flat-leaf parsley and crusty bread, for serving

Instructions

In a 5- to 6-qt slow cooker, combine the garlic, carrots, onion, ginger, tomatoes, wine and cherry peppers.
Season the lamb with 1/4 tsp each salt and pepper, add it to the slow cooker and toss to combine. Cook, covered, until the lamb is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high.
Add the beans to the slow cooker and cook until heated through, about 3 minutes. Sprinkle with the parsley and serve with the bread, if desired.

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