Italian Lamb Shanks with White Beans

Adapted from Gourmet Magazine

Ingredients for Lamb Shanks with White Beans

• 2 Lava Lake lamb shanks
• 2 Tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, thinly sliced
• 1 14-oz. can diced tomatoes in juice
• 2 rosemary sprigs
• 1 teaspoon dried thyme
• 1 cup dried navy beans, picked over
• 3 ½ cups water

Directions for Lamb Shanks with White Beans
Pat lamb shanks dry and season with salt and pepper. Heat oil and brown shanks well. Transfer to plate. Add onion, carrots, celery and garlic to pan and sauté until golden brown. Add tomatoes with juice, rosemary and thyme and cook, stirring, one minute. Stir in beans, water, and ½ teaspoon each of salt and pepper. Return shanks to pan and bring to a boil. Transfer to a slow cooker and cook on low setting for 8 hours. Transfer shanks to cutting board and coarsely shred meat. Spoon the bean and vegetable mixture into large shallow bowls, then top with lamb and sauce. Garnish with chopped, flat parsley.

Serves 4.

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