Slow Cooker Lamb Shanks with Fennel and White Beans
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 649 |
| pro | 58 g |
| total fat | 28 g |
| sat. fat | 9 g |
| carb | 40 g |
| fibre | 5 g |
| chol | 150 mg |
| sodium | 1030 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 53% |
| vit A | 52% |
| vit C | 28% |
| folate | 55% |
-
6 lamb shanks (about 4 lb/2 kg)
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, finely diced
1-1/2 cups (375 mL) each diced carrot and fennel
2 cloves garlic, minced
1 tsp (5 mL) each dried thyme and fennel seeds
1 cup (250 mL) dry white wine or sodium-reduced chicken stock
1 cup (250 mL) sodium-reduced chicken stock
2 cans (each 19 oz/540 mL) white navy (pea) beans, drained and rinsed
1/2 cup (125 mL) chopped drained oil-packed sun-dried tomatoes
1/4 cup (50 mL) chopped fresh parsley
Preparation:
Sprinkle lamb with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown lamb, in batches. Transfer to plate. Drain fat from pan.
Heat remaining oil in skillet over medium heat; fry onion, carrot, fennel, garlic, thyme and fennel seeds, stirring occasionally, until softened, about 5 minutes.
Add wine and stock; bring to boil, stirring and scraping up brown bits from bottom of pan. Pour into slow cooker.
Add navy beans and tomatoes to slow cooker. Add lamb, pushing into liquid. Cover and cook on low for about 6 hours or until meat is tender and separates easily from bone. Transfer lamb to plate. Skim off fat in slow cooker. Stir in parsley. Spoon into shallow bowls; top with lamb.
Heat remaining oil in skillet over medium heat; fry onion, carrot, fennel, garlic, thyme and fennel seeds, stirring occasionally, until softened, about 5 minutes.
Add wine and stock; bring to boil, stirring and scraping up brown bits from bottom of pan. Pour into slow cooker.
Add navy beans and tomatoes to slow cooker. Add lamb, pushing into liquid. Cover and cook on low for about 6 hours or until meat is tender and separates easily from bone. Transfer lamb to plate. Skim off fat in slow cooker. Stir in parsley. Spoon into shallow bowls; top with lamb.
Source
Canadian Living Magazine: December 2006
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