Tuscan Lamb Shanks with White Beans Recipe

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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

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.