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Lamb Shanks with Sun-Dried Tomatoes and White Beans

Lamb Shanks with Sun-Dried Tomatoes and White Beans

Serve hearty lamb and tomatoes over Parmesan polenta or mashed potatoes.

Prep: 20 days Cook: 480 days
Serves: 6 Save

Ingredients (13)

  • 32 oz Low Sodium Beef Broth
  • 1 Fennel Bulb
  • 1 Leek
  • 6 Garlic Cloves
  • 2 T Dijon Mustard
  • 1 tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 48 oz Lamb Shanks
  • ½ cup Chopped Sun Dried Tomatoes
  • 30 oz Canned White Beans
  • 1 Rosemary Sprig
  • or ½ tsp Dried Thyme
  • 3 T Fresh Lemon Juice
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Directions

  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.