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6
Lamb Shanks with White Beans
& Sun-Dried Tomatoes
◆
46
entrÉeS & SauceS
½ pound dried white beans
(navy or cannellini)
4 lamb shanks
(about ¾ pound each)
1 teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
1 tablespoon extra virgin olive oil
6 ounces yellow onion, peeled
and chopped
2 cloves garlic, peeled and chopped
1 cup oil-packed sun-dried
tomatoes, drained and slivered
1 tablespoon oil from sun-dried
tomatoes
2 teaspoons rosemary
1½ cups nonfat, low-sodium
chicken stock
¼ cup white vermouth or dry white
wine (not Chardonnay)
Makes 4 to 6 servings
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 ceramic pot of the Cuisinart
®
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 12-inch Cuisinart
®
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 trans-
lucent, 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 bean mixture. Add the stock and wine.
Set to cook on Low setting, using the Timer function, for 8 hours – Slow Cooker
will automatically switch to Warm. Remove lamb shanks; degrease using a fat mop.
Mash some of the beans if desired. Serve one lamb shank per person, or remove the
meat from the bones and serve up to 6 diners.
Nutritional information per serving (based on 6 servings):
Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g
• chol. 240mg • sod. 585mg • calc. 209mg • fiber 12g
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