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Lamb Shanks w/ Tomatoes and White Beans




Source of Recipe


"No Peeking," Relish the Season, Feb. 2008






Recipe Introduction


Serve in pasta bowls over Parmesan polenta or mashed potatoes.





List of Ingredients



• 1 (32-ounce) package reduced-sodium beef broth
  
• 1 large fennel bulb, trimmed and chopped
  
• 1 small leek, white and pale green parts only, halved lengthwise, washed, and thinly sliced
  
• 6 garlic cloves, slivered
  
• 2 tablespoons Dijon mustard
  
• 2 teaspoons finely grated lemon zest
  
• 1 teaspoon salt
  
• 1 teaspoon ground black pepper
  
• 4 (12-ounce) lamb shanks
  
• ½ cup halved sun-dried tomatoes (not oil-packed)
  
• 2 (15-ounce) cans white beans, drained and rinsed
  
• Sprig of rosemary or ½ teaspoon dried thyme
  
• 3 tablespoons 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.
   






Final Comments


Serves 6