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Tarragon Lamb Shanks with Cannellini Beans

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. 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.

Cook's Notes

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.

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