Slow-cooker lamb shanks with white beans recipe
Lamb shanks slow-cooked make the tender meat fall off the bone in this hearty, warming dish. Quick to prep, just get everything into the slow-cooker and carry on with your day, knowing there's a tasty meal waiting for you at the end of it.
See method- Serves 6
- 15mins to prepare and 4-8hrs to cook
- 686 calories / serving
- Freezable
- Dairy-free
Ingredients
- 3 tbsp olive oil
- 4 lamb shanks
- 2 medium red onions, chopped
- 2 cloves garlic chopped
- 2tbsp flour
- 1tbsp tomato concentrate
- 125ml/4fl oz balsamic vinegar
- 300ml/8fl oz red wine
- 150ml/beef stock
- 1tsp fresh thyme, chopped
- 400g tin cannellini beans, drained and rinsed
- 2 medium carrots peeled and cut into 2cm dice
- 15g (1/2oz) parsley, chopped
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Shop ingredientsEach serving contains
- Energy
- 2850kJ 686.0kcal
- Fat
- 39g
- Saturates
- 17g
- Salt
- 1.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 18.6gProtein 57.1gFibre 4.3g
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Method
- Turn the slow-cooker on so that its warm for the ingredients. In a large frying pan, heat 1 tbsp of the oil. Season the lamb shanks. Brown on all sides and remove.
- Add the remaining oil and sauté the onion, garlic and some salt and pepper for 5 minutes. Add the flour and sauté for 2 mintues more. Add the tomato concentrate, vinegar, wine, stock and thyme, and bring to a boil. Pour into the slow-cooker with the lamb, beans and carrots. Season once more and then place the lid over.
- Cook on low heat for 8 hours or high heat for 4 hours. Do not lift the lid during cooking otherwise it will take longer. Skim any excess oil out with a large spoon. Serve with chopped parsley.
- See more Lamb recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
