I used fresh tarragon sprigs. I only used 2 shanks and added some red wine. It only took about 8 hours on low. Very tasty. I also thickened the juice and put over rice.
Tarragon Lamb Shanks with Cannellini Beans
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- Calories: 353
- Calories from fat: 0.0%
- Fat: 10.3g
- Saturated fat: 3.7g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1g
- Protein: 50.3g
- Carbohydrate: 12.9g
- Fiber: 2.9g
- Cholesterol: 145mg
- Iron: 4.9mg
- Sodium: 554mg
- Calcium: 80mg
- 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.
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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