Cuisinart CRC-650 manual Slow Cooked Lamb Shanks With White Beans, Makes 4 to 6 servings

Slow Cooked Lamb Shanks

with White Beans

Makes 4 to 6 servings

½pound dried white beans (cannellini or navy)

4lamb shanks (about ¾ to 1 pound each)

1 teaspoon kosher salt

1teaspoon freshly ground black pepper

1 tablespoon olive oil

1medium carrot, peeled and chopped

1celery stalk, chopped

4garlic cloves, chopped

1teaspoon herbes de Provence

¹∕³ cup dry red wine

1can (28 ounces) plum tomatoes, drained well and roughly chopped

1	tablespoon unsalted butter	2	tablespoons tomato paste
1	medium onion, peeled and	1	bay leaf
	chopped

Soak beans overnight or at least 8 hours in water to cover by 3 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 and butter in a 12-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 chopped onion, carrot, and celery; cook over low heat until vegetables are softened, about 3 to 4 minutes. Add the chopped garlic, remaining salt and pepper and the herbes de Provence and sauté for an additional 2 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. Tuck the bay leaf and the browned lamb shanks into the mixture. Transfer to

slow cooker.

(continued)

EntrÉes & Sauces

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