LAMB SHANKS W/ WHITE BEANS & SUN-DRIED TOMATOES

Lamb Shanks W/ White Beans & Sun-Dried Tomatoes image

Provided by @MakeItYours

Number Of Ingredients 12

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1 lb dried white bean (navy or cannellini)
4 (3/4 lb) lamb shanks
1 teaspoon kosher salt
1⁄4 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
8 ounces yellow onions, peeled and chopped
2 garlic cloves, peeled and chopped
1 cup sun-dried tomato packed in oil, drained and slivered
1 tablespoon oil, from sun-dried tomatoes
2 teaspoons rosemary
1 1⁄2 cups chicken stock
1⁄2 cup white vermouth (not chardonnay) or 1⁄2 cup dry white wine (not chardonnay)

Steps:

Soak beans overnight (8 hours or more) in water to cover by 3 inches.
Drain and pick over beans and rinse.
Place the beans in the slow cooker.
Trim the lamb shanks of as much visible fat and silver skin as possible.
Season with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
When hot, add the seasoned lamb shanks and brown well on all sides.
Remove and reserve.
Pour off excess fat from the pan.
Reduce heat to low and add chopped onions and garlic.
Cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
Stir onion mixture into slow cooker with the beans.
Add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
Tuck the browned lamb shanks into the bean mixture.
Add the stock and wine.
Set to cook on low setting for 6 hours.
Remove lamb shanks, degrease using a fat mop.
Mash some of the beans if desired.