© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: ChefJerrold
Servings: 4
½ cup dry wine
2 tablespoons flour
2 15½ ounce cans cannellini beans, rinsed
3 cloves garlic, thinly sliced
4 lamb shanks — about 13 ounces each
2 teaspoons each dried thyme and marjoram
1 teaspoon salt
½ teaspoon pepper
1 each: red and yellow pepper, diced
For the Gremolata:
¼ cup chopped parsley
1 tablespoon grated lemon zest
1 teaspoon minced garlic
Whisk wine and flour in a 5½ quart or larger crockpot until blended. Stir in the beans and garlic. Rub shanks with thyme, marjoram, salt and pepper. Add to cooker. Cover and cook on low 8 to 10 hours, or until meat is tender.
Remove shanks to a plate; cover to keep warm. Spoon fat off sauce. Stir in peppers. Cover and let stand 10 minutes to heat through. Meanwhile, mix Gremolata ingredients. Sprinkle over meat.