Slow cooked lamb shanks with white beans – Cuisinart PSC-650 User Manual

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Slow Cooked Lamb Shanks

with White Beans

pound dried white beans
(cannellini or navy)

lamb shanks (about ¾ to pound
each)

teaspoon kosher salt

teaspoon freshly ground black
pepper

tablespoon olive oil

tablespoon unsalted butter

medium onion, peeled and
chopped

medium carrot, peeled and
chopped

celery stalk, chopped

garlic cloves, chopped

teaspoon herbes de Provence

¹∕³ cup dry red wine

can ( ounces) plum tomatoes,
drained well and roughly chopped

tablespoons tomato paste

bay leaf

Makes 4 to 6 servings

Soak beans overnight or at least hours in water to cover by inches. Drain and
pick over beans and rinse. Place the beans in the ceramic pot of the Cuisinart

Slow Cooker.
Trim the lamb shanks of as much visible fat and silver skin as possible. Season
them with ½ teaspoon of the salt and ½ teaspoon of the pepper. Heat olive oil and
butter in a -inch Cuisinart

sauté pan over medium-high heat. When hot add the

seasoned lamb shanks and brown well on all sides. Remove and reserve. Reduce
heat to low and add chopped onion, carrot, and celery; cook over low heat until
vegetables are softened, about to minutes. Add the chopped garlic, remaining
salt and pepper and the herbes de Provence and sauté for an additional minutes.
Stir in the red wine, scraping any brown bits that may have accumulated on the
bottom of the pan with a wooden spoon. Finally, stir in the chopped tomatoes and
the tomato paste – stir the vegetable/tomato mixture together with the beans. Tuck
the bay leaf and the browned lamb shanks into the mixture. Transfer to
slow cooker.

(continued)