Prep 20 mins
Cook 6 hrs
A Cuisinart slow cooker recipe. Prep time does not include time to soak beans.
- 453.59 g dried white bean (navy or cannellini)
- 4 (1360.77 g) lamb shanks
- 4.92 ml kosher salt
- 1.23 ml fresh ground black pepper
- 14.79 ml extra virgin olive oil
- 226.79 g yellow onions, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 236.59 ml sun-dried tomato packed in oil, drained and slivered
- 14.79 ml oil, from sun-dried tomatoes
- 9.85 ml rosemary
- 354.88 ml chicken stock
- 118.29 ml white vermouth (not chardonnay) or 118.29 ml dry white wine (not chardonnay)
- Soak beans overnight (8 hours or more) in water to cover by 3 inches.
- Drain and pick over beans and rinse.
- Place the beans in the slow cooker.
- Trim the lamb shanks of as much visible fat and silver skin as possible.
- Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- When hot, add the seasoned lamb shanks and brown well on all sides.
- Remove and reserve.
- Pour off excess fat from the pan.
- Reduce heat to low and add chopped onions and garlic.
- Cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
- Stir onion mixture into slow cooker with the beans.
- Add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
- Tuck the browned lamb shanks into the bean mixture.
- Add the stock and wine.
- Set to cook on low setting for 6 hours.
- Remove lamb shanks, degrease using a fat mop.
- Mash some of the beans if desired.
Delicious! The shanks were wonderfully tender and the beans, sun-dried tomatoes and other seasonings worked really well together.
This was a cold, wet, icky day- perfect for a slow cooked meal. I love lamb shanks, and this recipe did not dissapoint! Great flavor, easy to prepare- what more could you want?
Wish I could give this 10 stars! I did not use your posting. I have the Cuisinart 6.5 qt slow cooker and the cookbook. I was going to post the recipe, searched, and low and behold, you beat me to it! So glad you did. Hublet and I thought we were eating at a 5 star eatery in New York, thinking along the lines of "The Gramercy Tavern". We raise our own lamb and sadly we only had left was the shanks, neck meat bones, soup bones and some ground lamb. Can't wait to raise more sheep so I can make this dish again. I might with the neck anyway. I did use Great Northern beans, 'cause that's what I had. Added 2 more cloves of garlic and a little more rosemary, that I minced (recipe did not say) and used a Pinot Grigio, 'cause that's what I had. Wonderful recipe, and thanks for posting. Did you try it, you did not say?