Slow Cooked Lamb and Beans Recipe

Slow Cooked Lamb and Beans

This is a fabulous recipe that is worthy of company and so easy to prepare ahead!

Serves 6


  • 4 lamb shanks (2 ½ – 3 lbs. total)
  • Flour
  • 2 T. olive oil
  • 1 8 oz. package of mirepoix (a finely chopped combination of carrots, onions and celery – you can make your own, or pick it up at Trader Joe’s!)
  • 1 bay leaf
  • 1 c. dry white wine
  • 6 T. flour
  • 3 cans (15.5 oz.) cannellini beans, drained
  • 1 can (28 oz.) cut Roma tomatoes with basil
  • 1 lemon, zested and juiced (1 – 2 T. juice)
  • 32 oz. chicken stock
  • 1 t. chopped rosemary
  • 1 t. thyme
  • Salt and pepper to taste


  • Dust lamb shanks with flour and pat off excess.
  • Heat oil in a large braising pan.  Place lamb in pan and sear on all sides until lightly browned, 8-10 minutes.  Transfer lamb to the slow cooker and discard all but 1T. of the olive oil.
  • Add mirepoix and bay leaf to pan; cook stirring until slightly softened, about 4 minutes.
  • Add wine and cook, stirring to loosen browned bits on the bottom of the pa, about 4 minutes, until syrupy.  (about 4 minutes)  Stir in the flour.
  • Transfer to the slow cooker, along with the beans, tomatoes, lemon zest and juice and stock.  Cook for 5-6 hours on HIGH or 8 -10 hours on LOW.  Remove the lid carefully.  Stir in rosemary and thyme and season with salt and pepper to taste.

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