Slow cooker lamb shanks with white beans recipe

  • Serves 6
  • 15mins to prepare and 4-8hrs to cook
  • 686 calories / serving
  • Freezable
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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 and view the full Food safety at home video.

 

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  • Ingredients

  • 3tbsp 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
  • 1 X 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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  • Energy 2852kj 686kcal 34%
  • Fat 38.6g 55%
  • Saturates 17.3g 87%
  • Sugars 9.5g 11%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 18.6g Protein 57.1g Fibre 4.3g

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