Tuscan Lamb Shanks & Butter Beans

Name: Tuscan Lamb Shanks & Butter Beans
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 250 ml/9 fl oz/1 cup Beef Stock, Vegetable Stock or ready-made stock, plus extra if needed; 2 bay leaves; leaves from 3 rosemary stalks and 1 tbsp dried sage, tied in a piece of muslin, plus extra chopped rosemary leaves, to serve; 4 lamb shanks, about 400 g/14 oz each; 400 g/14 oz tinned butter beans, drained and rinsed; 2 carrots, finely chopped; 1 tsp balsamic vinegar, plus extra to taste; 750 ml/26 fl oz/3 cups dry red or white wine; salt and freshly ground black pepper; 6 large garlic cloves, finely chopped; 1 onion, finely chopped; 2 tbsp olive oil, plus extra if needed; 1 celery stick, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
11 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

4 lamb shanks, about 400 g/14 oz each
2

Europe
Italy
Main course
Gluten-free
Tuscany
Mediterranean

Method

Season the lamb shanks with salt and pepper. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the lamb shanks and fry for 5–8 minutes until browned on both sides, working in batches to avoid overcrowding the pan and adding extra oil to the pan, if necessary. Use tongs to transfer the lamb shanks to the slow cooker as they brown.

Pour off any excess fat