Basque Lamb Shanks  (slow cooker recipe)

"Spanish Basque immigrants first arrived in the US in the mid-1800's.  This recipe contains typical ingredients found in a Basque lamb stew.  I suggest you cook it until the meat is just about to fall off the bone." from The Gourmet Slow Cooker, Volume II

• 1 cup all-purpose flour
• 1 teaspoon salt
• 4 small lamb shanks
• 3 tablespoons olive oil
• 1 cup dried white beans
• 6 cloves garlic
• 1 cup chicken or beef stock
• 1 cup red wine
• 1 (14 ounce) can diced tomatoes, undrained
• 1/2 butternut squash, peeled and cut into 1-1/2 inch cubes
• 1/2 cup pitted black olives
• 2 sprigs thyme
• Freshly ground black pepper

METHOD

Combine the flour and salt in a resealable plastic bag.  One at a time, add the lamb shanks and shake until evenly coated.

Place a large sauté pan over medium-high heat and add the oil.  Add the lamb and cook, turning, for 15 to 20 minutes, until browned on all sides.

Transfer the lamb to the slow cooker.  Add the beans, garlic, water, wine, and tomatoes.  Cover and cook on low for about 5 hours.  Add the squash and cook on low for anther 3 hours, until the lamb and squash are very tender.  (In a pinch, the squash can be added at the beginning of cooking and left in the entire time.)

Just before serving, stir in the olives and thyme and season to tate with salt and pepper.

Serves: 4

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Reprinted with permission from © Lynn Alley, The Gourmet Slow Cooker Volume II, published by Ten Speed Press click for book review

             more lamb recipes        this recipe from www.inmamaskithchen.com     

 

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