Tarragon Lamb Shanks with Cannellini Beans

Oxmoor House
Tarragon Lamb Shanks with Cannellini BeansRecipe
Oxmoor House
Drench tender lamb shanks in perfectly seasoned veggies and savory Cannellini Beans. You'll be surprised at the remarkable taste!
12 servings (serving size: about 3 ounces lamb and 2/3 cup bean mixture)


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4 (1 1/2-pound) lamb shanks
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 1/2 cups diced peeled carrot
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, thinly sliced
2 teaspoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes, undrained


1. Trim fat from lamb shanks. Place beans and next 4 ingredients (through garlic) in a 7-quart electric slow cooker; stir well. Place lamb shanks on bean mixture; sprinkle with tarragon, salt, and pepper. Pour tomatoes over lamb. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook 9 hours or until lamb is very tender.

2. Remove lamb shanks from slow cooker. Pour bean mixture through a colander or sieve over a bowl, reserving liquid. Let liquid stand 5 minutes; skim fat from surface of liquid. Return bean mixture to liquid. Remove lamb from bones; discard bones. Serve lamb with bean mixture.

Nutrition Tip: Canned beans are a convenient option when you don't have time to prepare dried beans--the drawback is the sodium content. Reduce the sodium content of any variety of canned beans by 40 percent simply by draining and rinsing them.

Created date

October 2012

Nutritional Information

Calories 353
Caloriesfromfat 0.0 %
Fat 10.3 g
Satfat 3.7 g
Monofat 4.1 g
Polyfat 1 g
Protein 50.3 g
Carbohydrate 12.9 g
Fiber 2.9 g
Cholesterol 145 mg
Iron 4.9 mg
Sodium 554 mg
Calcium 80 mg