Basque Lamb Shanks

Name: Basque Lamb Shanks
Ingredients: 1 cup all-purpose flour; 1 teaspoon salt; 4 small lamb shanks; 3 tablespoons olive oil; 1 cup dried white bean; 6 garlic cloves; 1 cup chicken stock or 1 cup 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; fresh ground black pepper

13 ingredients

9 steps

Ingredients

1 cup all-purpose flour
1 teaspoon salt
4 small lamb shanks
3 tablespoons olive oil
1 cup dried white bean
6 garlic cloves
1 cup chicken stock or 1 cup 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
fresh ground black pepper

Directions

1

Combine the flour and salt in a zip-lock plastic bag.
2

One at a time, add the lamb shanks and shake until evenly coated.
3

Place a large saute pan over med-high heat and add the oil.
4

Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
5

Transfer lamb to the slow cooker.
6

Add in the beans, garlic, stock, wine, and tomatoes.
7

Cover and cook on LOW for about 5 hours.
8

Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
9

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