Low-calorie • gluten-free

Active35 Min

Total 4½ hrs (high) / 8½ hrs (low)

Lamb & Root Vegetable Stew with Gremolata

Gremolata—an herb garnish traditionally made with lemon, parsley and garlic—is the classic finish for osso buco (braised veal shanks). It adds bright flavor to the luxuriously rich dish. This version made with orange instead of lemon does the same for this hearty lamb stew.

equipment: 5- to 6-quart slow cooker

• Stew
• 3 pounds lamb stew meat, trimmed and cut into bite-size pieces
• 6 cups chopped root vegetables (1-inch), such as carrot, parsnip, turnip, rutabaga, Yukon Gold potato and/or sweet potato
• 4 cloves garlic, minced
• 4 cups reduced-sodium beef broth
• 1 cup dry red wine
• 6 tablespoons tomato paste
• 4 teaspoons Dijon mustard
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 6 tablespoons cold water
• 2 tablespoons plus 2 teaspoons cornstarch
• 4 cups frozen pearl onions
• Orange Gremolata
• 1 orange, zested
• ⅓ cup chopped fresh parsley
• 1 clove garlic, minced
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper

1. To prepare stew: Place lamb in a 5- to 6-quart slow cooker. Top with root vegetables and garlic cloves. Combine broth, wine, tomato paste, mustard, rosemary, thyme and ½ teaspoon each salt and pepper in a large bowl. Pour into the slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.

2. If using the Low setting, turn to High. Combine water and cornstarch and stir into the stew. Add pearl onions. Cover and cook until thickened and the onions are tender, about 20 minutes.

3. Meanwhile, prepare gremolata: Combine orange zest, parsley, garlic, salt and pepper. Serve the stew topped with the gremolata.

►► Prep ahead: Prep lamb. Mince garlic and combine with broth, wine, tomato paste, mustard, herbs, salt and pepper. Refrigerate separately for up to 1 day.

Serves 12: 1¼ cups stew & 1½ tsp. gremolata each

Calories 249 | Fat 6g (sat 4g) | Cholesterol 74mg | Carbs 18g | Total sugars 6g (added 0g) | Protein 25g | Fiber 3g | Sodium 489mg | Potassium 754mg.

Nutrition bonus: Vitamin A (73% daily value) | Vitamin B₁₂ (50% dv) | Vitamin C (28% dv).

If you’d like, brown the meat in 1 tablespoon olive oil in two batches in a large skillet before adding to the slow cooker. This intensifies the meat flavor.