Slow-Cooked Lamb and Beans
Lamb shanks are gently cooked in white wine with tomatoes and white beans and served up with an accent of fresh herbs and lemon.
4 lamb shanks (2 1/2 to 3 pounds total)
All-purpose flour for coating
2 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup diced peeled carrots
1/2 cup diced celery
1 bay leaf
1 cup dry white wine
6 tablespoons all-purpose flour
3 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) Roma tomatoes with basil, diced, juice reserved
1 lemon, zested and juiced (1-2 tablespoons of juice)
1 1/2 ounces Glace d'Agneau Gold® dissolved in 1 1/2 cups hot water
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Salt and ground black pepper
Coat the lamb shanks with flour and pat off the excess.
Heat the oil in large, heavy pan over medium heat. Place the lamb in the pan and sear it on all sides until lightly brown, 8 to 10 minutes. Transfer the lamb to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of oil from the pan.
Add the onions, carrots, celery and bay leaf to the pan, and cook, stirring, until the vegetables are slightly softened, about 4 minutes. Add the wine and cook, stirring to loosen browned bits from the pan, about 4 minutes, until the wine reaches a syrupy consistency. Stir in the flour.
Transfer the vegetable mixture to the slow cooker along with the beans, tomatoes and their juice, lemon zest and juice, and lamb stock, and stir to combine. Cover and cook for 5 to 6 hours on high or 8 to 10 hours on low.
At the end of cooking time, remove the bay leaf and stir in the rosemary and thyme. Season to taste with salt and pepper.
Wine Pairing: Syrah/Shiraz, Rioja, or Cabernet Sauvignon.