Lamb Shanks with Sun-Dried Tomatoes and White Beans

lamb shanks
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/19296_lamb_in_croc_hf.jpg?w=150
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 480 mins

Serve in pasta bowls over Parmesan polenta or mashed potatoes.

Ingredients

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

Instructions

  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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 510
  • Fat 11g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 145mg
  • Sodium 820mg
  • Potassium 1800mg
  • Carbohydrate 41g
  • Fiber 9g
  • Sugars 4g
  • Protein 61g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 50%
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