Slow Cooker Lamb Stew

Slow Cooker Favorites Pork Loin Slow Cooker Chicken Pollo alla Contadina Lamb Shanks Lamb Stew Carbonade de Boeuf Beef Pot Roast 2005 Sauvignon Blanc 2005 Glissando	Lamb Stew
	2 1/2 lbs lamb in approximately 1 1/2 inch cubes 2 very large onions, diced 4-5 med cloves garlic, finely chopped (don't mince or crush) Olive Oil 2 cups dry red wine 1/2-3/4 cup beef stock 2 oz. (approx 1/3 of a 6 oz. can) tomato paste 3/4 tsp ground Allspice 1/8 tsp Cinnamon Kosher or Sea Salt Black Pepper Flour Fresh Green Beans (traditional) or Asparagus
	On a large platter, sprinkle a very light dusting of flour. Spread a single layer of lamb pieces over the flour, sprinkle another very light dusting of flour over lamb and add a little salt and pepper Brown the meat in batches about 3 minutes per side. Don't cook the meat - it should still be red inside and dark brown on the outside. Set meat aside into a bowl when browned, reduce heat to medium and add wine and broth. Stirring the liquid, scrape up all the browned bits from the meat. Transfer liquid to the slow cooker and add tomato paste, allspice, cinnamon - stir to combine Add onion and garlic and top with lamb Cook on low for 6 hours Add green beans and cook approximately 2 more hours, until the lamb is very tender and the beans are cooked. Reduce to warm for up to one hour. Recipe serves 6. Serve with a simple salad of greens and tomato with lemon, olive oil and garlic viniagrette. *Enjoy with our 2005 Pinot Noir.*