Directions:
- Combine the flour and salt in a zip-lock plastic bag.
- One at a time, add the lamb shanks and shake until evenly coated.
- Place a large saute pan over med-high heat and add the oil.
- Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
- Transfer lamb to the slow cooker.
- Add in the beans, garlic, stock, wine, and tomatoes.
- Cover and cook on LOW for about 5 hours.
- Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
- Just before serving, stir in the olives and thyme and season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.01 Kcal (2114 kJ) | ||
| Calories from fat | 147.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.4g | 25% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 1140.23mg | 48% | |
| Potassium | 1186.51mg | 25% | |
| Total Carbs | 63.26g | 21% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 9.91g | 40% | |
| Protein | 17.35g | 35% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5.6mg | 31% | |
| Calcium | 165.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 186.24 Kcal (780 kJ) | ||
| Calories from fat | 54.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 25% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 1% | |
| Sodium | 420.5mg | 48% | |
| Potassium | 437.56mg | 25% | |
| Total Carbs | 23.33g | 21% | |
| Sugars | 1.36g | 15% | |
| Dietary Fiber | 3.65g | 40% | |
| Protein | 6.4g | 35% | |
| Vitamin C | 2.2mg | 10% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 2.1mg | 31% | |
| Calcium | 61mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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