Tarragon Lamb Shanks with Cannellini Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Drench tender lamb shanks in perfectly seasoned veggies and savory Cannellini Beans. You'll be surprised at the remarkable taste! Ingredients:
4 (1 1/2-pound) lamb shanks |
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained |
1 1/2 cups diced peeled carrot |
1 cup chopped onion |
3/4 cup chopped celery |
2 garlic cloves, thinly sliced |
2 teaspoons dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (28-ounce) can diced tomatoes, undrained |
Directions:
1. Trim fat from lamb shanks. Place beans and next 4 ingredients (through garlic) in a 7-quart electric slow cooker; stir well. Place lamb shanks on bean mixture; sprinkle with tarragon, salt, and pepper. Pour tomatoes over lamb. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook 9 hours or until lamb is very tender.
2. Remove lamb shanks from slow cooker. Pour bean mixture through a colander or sieve over a bowl, reserving liquid. Let liquid stand 5 minutes; skim fat from surface of liquid. Return bean mixture to liquid. Remove lamb from bones; discard bones. Serve lamb with bean mixture.
3. Nutrition Tip: Canned beans are a convenient option when you don't have time to prepare dried beans-the drawback is the sodium content. Reduce the sodium content of any variety of canned beans by 40 percent simply by draining and rinsing them.
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