Slow Cooker Tarragon Lamb Shanks with Cannellini Beans
4 - 1 1/2 lb lamb shanks
1 - 19 oz can cannellini beans or other white beans, rinsed and drained
(note)
1 1/2 cups diced peeled carrot
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, thinly sliced
2 tsp dried tarragon
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 - 28 oz can diced tomatoes, undrained
Trim fat from lamb shanks. Place beans and next 4 ingredients (through
garlic) in a 7 quart electric slow cooker then stir well. Place lamb
shanks on bean mixture then sprinkle with tarragon, salt, and pepper.
Pour tomatoes over lamb. Cover and cook on HIGH for 1 hour. Reduce heat
to LOW, and cook 9 hours or until lamb is very tender.
Remove lamb shanks from slow cooker. Pour bean mixture through a
colander or sieve over a bowl, reserving liquid. Let liquid stand 5
minutes; skim fat from surface of liquid. Return bean mixture to liquid.
Remove lamb from bones; discard bones. Serve lamb with bean mixture.
Makes: 12 servings (serving size: about 3 oz lamb and 2/3 cup bean mixture)
Note: Canned beans are a convenient option when you don't have time to
prepare dried beans. The drawback is the sodium content. Reduce the
sodium content of any variety of canned beans by 40 percent simply by
draining and rinsing them.
Nutritional Information per Serving: Calories: 353, Fat: 10.3 gr,
Saturated fat: 3.7 gr, Monounsaturated fat: 4.1 gr, Polyunsaturated fat:
1 gr, Protein: 50.3 gr, Carbohydrate: 12.9 gr, Fiber: 2.9 gr,
Cholesterol: 145 mg, Sodium: 554 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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