Lamb Shanks

This is an outstanding lamb recipe from Lynn Alley's The Gourmet Slow Cooker Volume II. I cannot speak highly enough about how easy, healthy and really gourmet-labour-intensive tasting these recipes are. For the grad student-aged readers out there, these are the kind of foods you'd want to make and serve to family, friends, or professors to impress them with your mad cooking skills.

Basque Lamb Shanks

flour for dredging

1 tsp salt

4 small lamb shanks (I just bought lamp steak and cubed it like stew meat)

3 tsp olive oil (I used less most likely)

1 c. dried white beans

6 cloves garlic

1 c. chicken, beef stock or water

1 c. red wine

1 14 oz can diced tomatoes (I used a 28 oz can)

1/2 butternut squash peeled and cute into 1.5" cubes (I used 2 bags of cubed squash from Trader Joe's)

1/2 c. pitted olives (I forgot these)

2 sprigs thyme

ground pepper.

Dredge lamb in flour and brown in a large saute pan over medium high. Brown on all sides.

Transfer to slow cooker, dump in beans, garlic, water/ broth wine and tomatoes. Cook on low for 5 hours. toss in squash and cook on low for another 3 hours. (you can leave the squash in the whole time)

That's it.

I threw in the thyme and some rosemary at the beginning of cooking. I'd post pics but the never look like food you'd want to eat. Live everything looks beautiful but I'm too lazy to figure out how to photograph food well.