Lamb & Spinach Stew

Ingredients

• 2-lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces

• 1 can (14 1/2 oz) diced tomatoes

• 1/2 cup chopped onion

• 1 Tbsp minced garlic

• 1/2 tsp each Greek herb seasoning and salt

• 1/4 tsp pepper

• 1 can (19 oz) cannellini beans, rinsed

• 1 can (13.75 oz) whole artichoke hearts, cut in half

• 3 cups baby spinach (3 oz)

• 2 tsp grated lemon zest

Topping:

• crumbled feta cheese

Directions

1. Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-qt or larger slow-cooker.Cover and cook on low 7 to 9 hours or until lamb is tender when pierced.Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.Cover and cook on high 15 minutes or until spinach wilts and mixture is hot.Stir in lemon zest; sprinkle with feta. Serves 6.