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 beans; 6 cloves garlic; 1 cup chicken or beef stock (page 91), or water; 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

13 ingredients

10 steps

Ingredients

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 (page 91), or water
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

Directions

1

Combine the flour and salt in a resealable plastic bag.
2

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

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

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

Transfer the lamb to the slow cooker.
6

Add the beans, garlic, water, wine, and tomatoes.
7

Cover and cook on low for about 5 hours.
8

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

(In a pinch, the squash can be added at the beginning of cooking and left in the entire time.)
10

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