Cuisinart Cook and Hold Spécifications télécharger pdf (Page 40)

Lamb Shanks with White Beans & Sun Dried Tomatoes

Serves 4

450g dried cannellini beans

4 lamb shanks, approximately 350g each

1 tbsp extra virgin olive oil

225g onions, peeled and chopped

2 cloves garlic, peeled and chopped

200g oil packed sun dried tomatoes, drained and slivered

1 tbsp oil, from the sun dried tomatoes

2 tsp rosemary

350ml chicken stock

125ml white vermouth or dry white wine

Salt and freshly ground black pepper

ß Soak the beans over night in water following the pack guidelines. Drain and rinse and place into the cera-

mic pot.

ß Trim the lamb of as much visible fat as possible and season well.

ß Heat the oil in a frying pan over a medium- high heat. When hot, add the lamb shanks and brown on all

sides.

ß Remove and reserve. Pour off excess fat from the pan. Reduce the heat to Low and add the onions and

garlic. Cook over a Low heat until onions are softened and opaque, 3-4 minutes.

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Cuisinart Cook and Hold Spécifications Page 40