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!

How to Make It

Step 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.

Step 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.

Step 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.

Chef'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.

Cooking Light Slow Cooker Tonight

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