Lamb Shanks W/ White Beans & Sun-Dried Tomatoes

Recipe by mermaidmagic
READY IN: 6hrs 20mins




  • 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.