Cuisinart PSC-350 - Manual (Page 41)


■

e
ntr É eS
& S
auceS
Slow Cooked Lamb Shanks
with White Beans
 cups dried white beans (cannellini
or navy)
 lamb shanks (about ¾ to  pound
each)
 teaspoon kosher salt
 teaspoon freshly ground black
pepper
 tablespoon olive oil
 tablespoon unsalted butter
 medium onion, peeled and
chopped
 medium carrot, peeled and
chopped
 celery stalk, chopped
 garlic cloves, chopped
 teaspoon herbes de Provence
¹∕³ cup dry red wine

can ( ounces) plum tomatoes,
drained well and roughly chopped
 tablespoon tomato paste
 bay leaf
Makes 3 to 6 servings
Soak beans overnight or at least  hours in water to cover by  inches. Drain and
pick over beans and rinse. Place the beans in the ceramic pot of the Cuisinart
®
Slow Cooker.
Trim the lamb shanks of as much visible fat and silver skin as possible. Season
them with ½ teaspoon of the salt and ½ teaspoon of the pepper. Heat olive oil in a
-inch Cuisinart
® sauté pan over medium-high heat. When hot add the seasoned
lamb shanks and brown well on all sides. Remove and reserve. Reduce heat to
low and add the butter. Once melted, add the chopped onions, carrots, and celery,
cooking over low heat until vegetables are softened, about  to  minutes. Add the
chopped garlic, remaining salt and pepper and the herbes de Provence and sauté
for an additional  minutes. Stir in the red wine, scraping any brown bits that may
have accumulated on the bottom of the pan with a wooden spoon. Finally, stir in
the chopped tomatoes and the tomato paste – stir the vegetable tomato mixture
together with the beans in the slow cooker. Tuck the bay leaf and the browned
lamb shanks into the vegetable/bean mixture.
(continued)