You are here: Home » Recipes » Lamb Shanks with Sun-Dried Tomatoes and White Beans Lamb Shanks with Sun-Dried Tomatoes and White Beans Kitchen Tested Yield 6 servings Prep 20 mins Cook 480 mins Lamb and tomatoes star in a hearty slow-cooker meal. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Serve in pasta bowls over Parmesan polenta or mashed potatoes. Ingredients 1 (32-ounce) package reduced-sodium beef broth1 large fennel bulb, trimmed and chopped1 small leek, white and light green parts only, halved lengthwise, washed, and thinly sliced6 garlic cloves, slivered2 tablespoons Dijon mustard2 teaspoons finely grated lemon rind1 teaspoon salt1 teaspoon freshly ground black pepper4 (12-ounce) lamb shanks1/2 cup halved sun-dried tomatoes (not oil-packed)2 (15-ounce) cans white beans, drained and rinsed1 sprig rosemary or 1/2 teaspoon dried thyme3 tablespoons lemon juice Instructions Mix broth, fennel, leek, garlic, mustard, zest, salt and pepper in a 5- or 6-quart slow cooker. Add shanks in two layers (some will not be covered by liquid); cover and cook on high 4 hours. Reverse shanks top to bottom. Cover and cook 2 hours. Add sun-dried tomatoes, beans and rosemary. Cover and cook until shanks are fork-tender, about 1 hour. Remove shanks; skim fat from sauce. Stir and add lemon juice. Remove meat from bones and return meat to cooker; keep warm until ready to serve, up to 2 hours. Recipe by Bruce Weinstein and Mark Scarbrough.