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entrÉeS & SauceS
Slow Cooked Lamb Shanks
with White Beans
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
Makes 4 to 6 servings
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)