Greek Lamb & Spinach Stew (Slow Cooker)

Ingredients

• 2 lbs boneless lamb shoulder, visible fat trimmed, cut into 1-inch pieces
• 14 1/2 ounces diced tomatoes
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 1/2 teaspoon greek herb seasoning mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 19 ounces can cannellini beans, rinsed
• 13 3/4 ounces can whole artichoke hearts, cut in half
• 3 cups baby spinach (3 ounces, I would use a little more since it cooks down so much)
• 2 teaspoons grated lemon zest

Topping

• crumbled feta cheese

Directions

1. 1

   Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker.

2. 2

   Cover and cook on low 7-9 hours until lamb is tender when pierced.

3. 3

   Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.

4. 4

   Cover and cook on high 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta and serve.