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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Contains ingredients found in a typical Basque stew. Ingredients:
1 cup all-purpose flour |
1 teaspoon salt |
4 small lamb shanks |
3 tablespoons olive oil |
1 cup dried white bean |
6 garlic cloves |
1 cup chicken stock or 1 cup beef stock |
1 cup red wine |
1 (14 ounce) can diced tomatoes, undrained |
1/2 butternut squash, peeled and cut into 1 1/2 inch cubes |
1/2 cup pitted black olives |
2 sprigs thyme |
fresh ground black pepper |
Directions:
1. Combine the flour and salt in a zip-lock plastic bag.
2. One at a time, add the lamb shanks and shake until evenly coated.
3. Place a large saute pan over med-high heat and add the oil.
4. Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
5. Transfer lamb to the slow cooker.
6. Add in the beans, garlic, stock, wine, and tomatoes.
7. Cover and cook on LOW for about 5 hours.
8. Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
9. Just before serving, stir in the olives and thyme and season to taste with salt and pepper.
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