Cuisinart Original

Ingredients

½     pound dried white beans


(cannellini or navy)


4      lamb shanks (about ¾ to 1 pound each)


1      teaspoon kosher salt


1      teaspoon freshly ground black pepper


1      tablespoon olive oil


1      tablespoon unsalted butter


1      medium onion, peeled and chopped


 


1      medium carrot, peeled and chopped


1      celery stalk, chopped


4      garlic cloves, chopped


1      teaspoon herbes de Provence


¹∕³     cup dry red wine


1      can (28 ounces) plum tomatoes, drained well and roughly chopped


2      tablespoons tomato paste


1      bay leaf

Nutritional information

Nutritional information per serving (based on 6 servings):

Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g

• chol. 240mg • sod. 585mg • calc. 209mg • fiber 12g

Instructions


Soak beans overnight or at least 8 hours in water to cover by 3 inches. Drain and pick over beans and rinse. Place the beans in the ceramic pot of the Cuisinart® Slow Cooker.


Trim the lamb shanks of as much visible fat and silver skin as possible. Season them with ½ teaspoon of the salt and ½ teaspoon of the pepper. Heat olive oil and butter in a 12-inch Cuisinart® sauté pan over medium-high heat. When hot add the seasoned lamb shanks and brown well on all sides. Remove and reserve. Reduce heat to low and add chopped onion, carrot, and celery; cook over low heat until vegetables are softened, about 3 to 4 minutes. Add the chopped garlic, remaining salt and pepper and the herbes de Provence and sauté for an additional 2 minutes. Stir in the red wine, scraping any brown bits that may have accumulated on the bottom of the pan with a wooden spoon. Finally, stir in the chopped tomatoes and the tomato paste – stir the vegetable/tomato mixture together with the beans. Tuck the bay leaf and the browned lamb shanks into the mixture. Transfer to


slow cooker.


 


 


 


 


 


(continued)



 


                              Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Remove lamb shanks and degrease as necessary. Taste and adjust season- ings accordingly. Serve one lamb shank per person, or remove the meat from the bones and serve up to 6 diners.

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