Mediterranean Style Lamb Stew
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Lean boneless lamb shoulder||2 Pound, trimmed of fat and cut into 1-inch cubes (Such As Shoulder, Leg, Or Loin)|
|All purpose flour||3 Tablespoon|
|Dry marjoram||1⁄2 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
|Dry white wine/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Zucchini||12 Ounce, cut into 1/2 inch-thick slices|
In a 3-quart or larger electric slow cooker, combine onion, garlic, and lemon peel strips.
Coat lamb cubes with flour; add to cooker and sprinkle with pepper, marjoram, and sugar.
Pour in tomatoes and wine.
Cover and cook at low setting until lamb is very tender when pierced (7 1/2 to 8 1/2 hours).
Skim and discard fat from stew, if necessary; remove and discard lemon peel strips.
Blend in cornstarch mixture.
Stir in zucchini and increase cooker heat setting to high; cover and cook until zucchini is just tender to bite (15 to 20 more minutes).
Season to taste with salt; garnish with shredded lemon peel, if desired.