Lamb Shanks with Sun-Dried Tomatoes and Cannellini Beans

Kitchen Cue: This Lamb Steaks with Sun-Dried Tomatoes and Cannellini Beans stew resembles cassoulet, a French dish usually made with duck or goose. Serve with red wine and a salad.

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Lamb Shanks with Sun-Dried Tomatoes and Cannellini Beans
Makes: 6  servings Prep 1 hr Start to Finish 7 hrs  plus soaking for beans


  • 4 3/4pounds  lamb shanks
  • 3 tablespoons  olive oil
  • 1 medium onion, chopped
  • 4 tablespoons  chopped garlic
  • 3/4 cup  dry white wine
  • 1 pound  dried cannellini beans, soaked in cold water overnight
  • 1 1/2 cups  low-sodium chicken broth
  • 5 ounces  kale, ribs removed and discarded, leaves coarsely chopped
  • 3/4 cup  drained sun-dried tomatoes packed in oil, chopped
  • 2 thyme sprigs
  • 1 rosemary sprig, plus additional for garnish
  • 2 cups  coarse fresh bread crumbs


1. Trim any excess fat from lamb and remove silver skin with a small sharp knife; rinse and pat dry. Let lamb stand at room temperature 20 minutes. Season with salt and pepper.

2. Heat 1 tablespoon oil in a large skillet over moderately high heat until hot but not smoking; add lamb and cook, turning, until browned on all sides, about 6 minutes. Transfer lamb to a plate. In same skillet, add onion and 3 tablespoons garlic; cook, stirring, 1 minute. Add wine and simmer 2 minutes, scraping up any brown bits from bottom of skillet. Transfer to slow cooker.

3. Rinse and drain beans in a colander. Pick beans over and add to slow cooker with broth, kale, tomatoes, and herbs. Nestle lamb in center; cook on low heat, covered, until lamb is very tender and begins to fall off bones, about 6 hours.

4. Meanwhile, in clean skillet, heat remaining 2 tablespoons oil over moderate heat. Add remaining 1 tablespoon garlic and cook, stirring, 30 seconds. Add bread crumbs and cook, stirring, until golden brown, about 3 minutes. Transfer bread crumbs to a plate to cool; salt and pepper to taste.

5. Spoon beans onto serving plates and top with lamb. Sprinkle with bread crumbs and garnish with rosemary sprigs. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)585,
  • Fat, total(g)16,
  • chol.(mg)75,
  • sat. fat(g)3,
  • carb.(g)68,
  • fiber(g)11,
  • pro.(g)46,
  • sodium(mg)435,
  • Percent Daily Values are based on a 2,000 calorie diet
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