Lamb Shanks W/ White Beans & Sun-dried Tomatoes

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 lb dried white bean (navy or cannellini)
• 4 (3/4 lb) lamb shanks
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 8 ounces yellow onions, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 cup sun-dried tomato packed in oil, drained and slivered
• 1 tablespoon oil, from sun-dried tomatoes
• 2 teaspoons rosemary
• 1 1/2 cups chicken stock
• 1/2 cup white (not chardonnay) or 1/2 cup dry white (not chardonnay)

Recipe

• 1 soak beans overnight (8 hours or more) in water to cover by 3 inches.
• 2 drain and pick over beans and rinse.
• 3 place the beans in the slow cooker.
• 4 trim the lamb shanks of as much visible fat and silver skin as possible.
• 5 season with salt and pepper.
• 6 heat olive oil in a skillet over medium-high heat.
• 7 when hot, add the seasoned lamb shanks and brown well on all sides.
• 8 remove and reserve.
• 9 pour off excess fat from the pan.
• 10 reduce heat to low and add chopped onions and garlic.
• 11 cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
• 12 stir onion mixture into slow cooker with the beans.
• 13 add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
• 14 tuck the browned lamb shanks into the bean mixture.
• 15 add the stock and .
• 16 set to cook on low setting for 6 hours.
• 17 remove lamb shanks, degrease using a fat mop.
• 18 mash some of the beans if desired.