Lamb Shanks W/ White Beans & Sun-Dried Tomatoes
- Reviews 3
Ready In: 6 hrs 20 mins
Serves: 4
Ingredients
- 1 lb dried white bean (navy or cannellini)
- 4 (3/4lb) lamb shanks
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 8 ounces yellow onions, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 cup sun-dried tomato packed in oil, drained and slivered
- 1 tablespoon oil, from sun-dried tomatoes
- 2 teaspoons rosemary
- 1 1⁄2 cups chicken stock
- 1⁄2 cup white vermouth (not chardonnay) or 1⁄2 cup dry white wine (not chardonnay)
Directions
- 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.
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