Slow Cooked Lamb Shanks with White Beans

Cuisinart original

Yields

Makes 4 to 6 servings

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.