Slow cooked lamb shanks with white beans – Cuisinart PSC-350 User Manual

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Slow Cooked Lamb Shanks

with White Beans

cups 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

tablespoon tomato paste

bay leaf

Makes 3 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 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 the butter. Once melted, add the chopped onions, carrots, and celery,
cooking 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 in the slow cooker. Tuck the bay leaf and the browned
lamb shanks into the vegetable/bean mixture.

(continued)