Specifications
Slow Cooked Lamb Shanks
with White Beans
2 cups (500 ml) dried white beans
(cannellini or navy)
3 lamb shanks (about ¾ to 1
pound [375 to 500 g] each)
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) freshly ground
black pepper
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) unsalted
butter
1 medium onion, peeled and
chopped
1 medium carrot, peeled and
chopped
1 celery stalk, chopped
4 garlic cloves, chopped
1 teaspoon (5 ml) herbes
de Provence
¹/
³
cup (75 ml) dry red wine
1 can (28 ounces [800 g]) plum
tomatoes, drained well and
roughly chopped
2 tablespoon (30 ml) tomato paste
1 bay leaf
Makes 3 to 6 servings
Soak beans overnight or at least 8 hours in water to cover by 3 inches (7.5 cm). 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 (2 ml) of the salt and ½ teaspoon (2 ml) of the pepper. Heat olive
oil in a 12-inch (30 cm) 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 the butter. Once melted, add the chopped onions, carrots, and
celery, cooking 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 in the slow cooker. Tuck the bay leaf and the browned lamb shanks
into the vegetable/bean mixture.
Cover and press the on/off button to turn the unit on. Set time to 8 to 10 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.
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
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ENTRÉES & SAUCES ENTRÉES & SAUCES
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