Tuscan Lamb Shanks with White Beans

By VespaGirl

Ingredients

• 2 lamb shanks (2 pounds total)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, thinly sliced
• 1 (14-ounces) can diced tomatoes in juice
• 2 rosemary sprigs
• 1 cup dried navy beans, picked over
• 1 3/4 cups water (or broth or broth combined with wine)
• Garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Slow Cooker Recipe

Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in pan over medium-high heat until it shimmers, then brown shanks well, 1 at a time, transferring to a plate.

Add onion, carrots, celery, and garlic to pot and saute until golden brown, about 6 minutes. Add tomatoes with juice and rosemary and cook, stirring, 1 minute. Stir in beans, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Return lamb shanks to pot and bring to a boil. Put into slow cooker and cook on high 6-8 hours. Discard rosemary, then transfer shanks to a cutting board and coarsely shred meat.

Spoon bean and vegetable mixture into large shallow bowls, then top with lamb and sauce.