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" Active Time: 10 minutes Total Time: 7 to 9 hours  Ingredients   \u2022 2-lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces \u2022 1 can (14\u00BD oz) diced tomatoes \u2022 \u00BD cup chopped onion \u2022 1 Tbsp minced garlic \u2022 \u00BD tsp each Greek herb seasoning and salt \u2022 \u00BC tsp pepper \u2022 1 can (19 oz) cannellini beans, rinsed \u2022 1 can (13\u00BE oz) whole artichoke hearts, cut in half \u2022 3 cups baby spinach (3 oz) \u2022 2 tsp grated lemon zest Topping: crumbled feta cheese  Directions  Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3\u00BD-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. \u2014From Woman&amp;#039;s Day magazine "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1587/greek-lamb-spinach-stew-recipe-a-44468/>