Sunday, February 27, 2011

Slow Cooker Lamb Shanks and Navy Beans

The slow cooker is my new favorite thing. We prepped and started this last night, went out, came back, slept and woke to this savory, meaty richness. We used this recipe as a jumping-off point. Our version (below) completely filled the cooker (thankfully, I decided to buy only two shanks at the last minute!) and produced at least four cups of spare liquid/fat. Now that we have a solid base recipe, next time, we may try a bit less liquid, more seasoning (it's too rich and savory to be bland, but could perhaps use a bit of zing), some herbs and perhaps more vegetables.
  • 1 lb. navy beans, rinsed and picked over
  • 2 lamb shanks (about 4 lbs.), cut in thirds
  • 1-2 tbsp. olive oil (will probably omit this next time - there's more than enough fat in the finished product)
  • 1 huge carrot (about 1 lb.), roughly chopped (will add more next time)
  • 4 large portobello mushrooms, roughly chopped
  • 1 medium onion (about 1 cup), chopped
  • 4 garlic cloves, crushed
  • 1 bay leaf
  • 6 cups liquid (hot water or stock)
  • salt and pepper to taste
Soak the beans. We forgot to soak them overnight, so we followed the quick soak method on the bag:
  • boil for two minutes
  • remove from heat
  • cover and let stand for an hour
  • rinse.
Boil the beans (in new water) for a half-hour. We may skip this step next time and just adjust slow cooking time accordingly.

Drain the beans and place them in the slow cooker. Add all the other ingredients, then season (we started with about a tsp. of freshly ground black pepper and a tbsp. of salt). Cook on high for an hour (we had to leave, so it was more like half an hour), turn the slow cooker to low, and let cook for 8-10 hours (more like 12 in our case, because we slept in).

Adjust seasoning and enjoy!

No comments:

Post a Comment