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.

lamb shanks
Mark Boughton Photography / styling by Teresa Blackburn

Serve in pasta bowls over Parmesan polenta or mashed potatoes.


1 (32-ounce) package reduced-sodium beef broth
1 large fennel bulb, trimmed and chopped
1 small leek, white and light green parts only, halved lengthwise, washed, and thinly sliced
6 garlic cloves, slivered
2 tablespoons Dijon mustard
2 teaspoons finely grated lemon rind
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 (12-ounce) lamb shanks
1/2 cup halved sun-dried tomatoes (not oil-packed)
2 (15-ounce) cans white beans, drained and rinsed
1 sprig rosemary or 1/2 teaspoon dried thyme
3 tablespoons lemon juice


  1. 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.
  2. 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.
  3. 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.



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