I have to say one of my favorite meals is lamb shanks with white beans. The lamb shank is not pretty and it's not a quick fix either. If you have the time and a slow cooker, lamb shanks and white beans...mmm DELICIOUS!
Lamb Shanks and White Bean Stew
I large Lamb shank
1/2 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1 onion, finely diced
1-1/2 cups diced carrots
1-1/2 cups diced fennel
2 cloves garlic, minced
1 tsp dried thyme
1 cup dry white wine or sodium-reduced chicken stock
1 cup sodium-reduced chicken stock
2 cans northern white beans
1/2 cup chopped fresh tomoto
1/4 cup rosemary
Sprinkle lamb with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker.
Add all the other ingredients. Cover and cook on low for about 6 hours or until meat is tender and separates easily from bone. Transfer lamb to plate. Skim off fat in slow cooker.
Spoon into shallow bowls; top with lamb.