Basque Lamb Shanks
Ingredients
- 1 cup all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 4 small lamb shanks
- 3 tablespoons olive oil ⓘ
- 1 cup dried white bean ⓘ
- 6 garlic cloves
- 1 cup chicken stock or 1 cup beef stock
- 1 cup red wine ⓘ
- 1 (14 ounce) can diced tomatoes, undrained ⓘ
- 1/2 butternut squash, peeled and cut into 1 1/2 inch cubes ⓘ
- 1/2 cup pitted black olives ⓘ
- 2 sprigs thyme ⓘ
- fresh ground black pepper ⓘ
Instructions
- Combine the flour and salt in a zip-lock plastic bag.
- One at a time, add the lamb shanks and shake until evenly coated.
- Place a large saute pan over med-high heat and add the oil.
- Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
- Transfer lamb to the slow cooker.
- Add in the beans, garlic, stock, wine, and tomatoes.
- Cover and cook on LOW for about 5 hours.
- Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
- Just before serving, stir in the olives and thyme and season to taste with salt and pepper.
Nutrition & Diet Analysis (per serving)
550
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).