Slow Cooker Lamb Shanks With Fennel and White Beans
Lamb shanks may not be as glamorous as boneless butterflied leg of lamb but they braise beautifully in the slow cooker.
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Cooking tools:
- Slow cooker
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Ladle
- Spoon
- Serving platter
- Mixing bowl
- Tongs
Ingredients
- 6 lamb shanks (about 4 lb/1.8 kg)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion finely diced
- 1 1/2 cup diced carrots
- 1 1/2 cup diced fennel
- 1 1/2 cup diced celery
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 cup dry white wine
- 1 cup sodium-reduced chicken broth
- 2 cans navy beans drained and rinsed
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 1/4 cup chopped fresh parsley
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