Lovely Lamb Shanks

The shanks are less expensive, fattier cuts of lamb than the leg or shoulder. They are perfect for slow-cooking, though, like other cuts of meats that benefit from a longer cooking time to become juicy and tender.

Makes 4 servings.

4 to 5 pounds lamb shanks

¹/₂ teaspoon ground thyme

Salt and pepper

2 cloves garlic, sliced thin

¹/₂ cup dry red wine

¹/₂ cup beef stock or broth

15.5-oz can white beans

2 cups chicken stock

1 clove garlic, crushed

2 tablespoons olive oil

2 teaspoons white wine vinegar

Fresh thyme for garnish

1. Season the lamb shanks with the thyme, salt, and pepper. Place in the slow cooker. Cover with the garlic, red wine, and beef stock. Cook on Low for 8 to 10 hours or on High for about 6 hours.

2. In the last hour or so of cooking time, prepare a white bean puree. In a saucepan, crush the garlic into the chicken stock and cook over medium heat for about 5 minutes. Add the beans and continue cooking until beans are heated through. Puree with an immersion blender or by transferring to a blender. When smooth, add the olive oil and vinegar, and season with salt and pepper.

3. Put the puree on a serving platter with the lamb shanks on top. Garnish with the fresh thyme.

Americans eat far less lamb than people in many other countries, most notably New Zealand, Australia, the British Isles, Europe, and Muslim countries. What seems like a special meal for us because we eat it so infrequently is a common meal for people around the world—who eat proportionately less beef than we do.