Lamb Shanks and Beans
This was very easy to make and very flavorful -- was the first lamb dish I tried.
This was very easy to make and very flavorful -- was the first lamb dish I tried.
- Carbohydrate 6.34473333333333 g
- Cholesterol 244.407058823529 mg
- Fat 27.230832745098 g
- Fiber 1.85493334786097 g
- Protein 18.8144578431373 g
- Saturated Fat 13.5903725588235 g
- Serving Size 1 1 Serving (280g)
- Sodium 242.067607843137 mg
- Sugar 4.48979998547236 g
- Trans Fat 2.95048349019608 g
- Calories 349 calories
Step-by-step
- In crockpot, stir together all but carrots and beans.
- Cook on high 4-6 hours, low for 10-12 hours, or until lamb is fork tender.
- Just before serving, stir in carrots and beans.
- Cover and continue cooking 6-8 minutes until heated through.
- Ladle into bowls.
Can dried beans replace canned navy beans without changing the liquid ratio in the slow cooker? Historical bean cookery reveals that unsoaked dried legumes require far more moisture and significantly longer heat application than canned varieties provide. Substituting dried navy beans directly into this broth mixture will result in undercooked legumes because the chicken broth volume is calibrated for already-softened canned beans. If dried beans must be used, soak them overnight in cold water and pre-boil them separately for 30 minutes before adding them to the crockpot.
Navigating Ingredient Swaps
When aromatics like onions and celery run low, root vegetables such as parsnips or turnips make viable substitutes while maintaining the savory backbone of the dish. Dried rosemary can be replaced with fresh sprigs at a three-to-one ratio, though fresh herbs should be tied in cheesecloth for easy removal if leaves prove bothersome during serving. Broth strength also matters; low-sodium chicken stock prevents the reduction from becoming overly salty after six hours of simmering.Adjusting Yields Safely
Scaling this formulation up or down requires careful attention to vessel capacity and heat distribution. Doubling the four lamb shanks demands a larger slow cooker to ensure adequate liquid coverage, as overlapping meat prevents the connective tissue from rendering properly at 200 degrees Fahrenheit. Conversely, halving the batch reduces total mass, meaning the high setting time should be checked at the four-hour mark to prevent the meat from drying out.
