Tarragon Lamb Shanks with Cannellini Beans
Drench tender lamb shanks in perfectly seasoned veggies and savory Cannellini Beans. You'll be surprised at the remarkable taste!
More From Oxmoor House
- 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.
Only you will be able to view, print, and edit this note.Add Note