Lunch: Tarragon Lamb Shanks with Cannellini Beans Recipe | MyRecipes

Recipe by Marge Perry Drench tender lamb shanks in perfectly seasoned veggies and savory Cannellini Beans. You'll be surprised at the remarkable taste!

Ingredients

4 (1 1/2-pound) lamb shanks
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 1/2 cups diced peeled carrot
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, thinly sliced
2 teaspoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes, undrained

Instructions

Trim fat from lamb shanks. Place beans and next 4 ingredients (through garlic) in a 7-quart electric slow cooker; stir well. Place lamb shanks on bean mixture; sprinkle with tarragon, salt, and pepper. Pour tomatoes over lamb. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook 9 hours or until lamb is very tender.
Remove lamb shanks from slow cooker. Pour bean mixture through a colander or sieve over a bowl, reserving liquid. Let liquid stand 5 minutes; skim fat from surface of liquid. Return bean mixture to liquid. Remove lamb from bones; discard bones. Serve lamb with bean mixture.

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