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Lamb Shanks with White Beans & Sun Dried Tomatoes
225g dried cannellini beans
2 lamb shanks, approximately 350g each
1 tsp extra virgin olive oil
150g onions, peeled and chopped
1 clove garlic, peeled and chopped
100g oil packed sun dried tomatoes, drained and slivered
1 tsp oil, from the sun dried tomatoes
1 tsp rosemary
175ml chicken stock
55ml white vermouth or dry white wine
Salt and freshly ground black pepper
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Soak the beans over night in water following the pack guidelines. Drain and rinse and place into the ceramic
pot.
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Trim the lamb of as much visible fat as possible and season well.
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Heat the oil in a frying pan over a medium- high heat. When hot, add the lamb shanks and brown on all sides.
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Remove and reserve. Pour off excess fat from the pan. Reduce the heat to Low and add the onions and garlic.
Cook over a Low heat until onions are softened and opaque, 3-4 minutes.
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Stir the onion mixture in the ceramic pot along with the beans. Add the sun dried tomatoes, sun dried tomato
oil and rosemary. Tuck the browned lamb shanks into the bean mixture. Add the stock and wine, cover and
cook on ‘Low’ for 8 hours.
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When the Cook & Hold switches to ‘Hold’, remove the lamb shanks, Mash some of the beans if
desired and serve one lamb shank per person on a bed of beans
Summary of Contents for Cook and Hold
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