2 cups dried white beans (cannellini or navy) 3 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 tablespoon tomato paste 1 bay leaf
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
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 onions, carrots, 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. 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 seasonings accordingly. Serve one lamb shank per person, or remove the meat from the bones and serve up to 6 diners.
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