Silence of the Lamb Shanks
- 1 can of fava beans
- salt and pepper
- 4 lamb shanks
- grapeseed oil
- 1/2 cup red wine
- 1/2 cup beef stock
- 14 ozs (1 can) Italian-style diced tomatoes
- 1 tsp Italian seasoning
- 9 cloves diced garlic
- 5 large sliced mushrooms
- 1 tbsp Worcestershire
- 1 sweet onion, cut into large slices
Directions for the Fava Beans with Pancetta and Spinach:
Remove the outer skin of the fava beans, then soak them in salted water. Let soften in in the salted water for 10-12 hours. Simmer the fava beans in salted water for about 30 minutes. Meanwhile, sautée the pancetta and garlic. Add the fava beans and top with spinach leaves. Add broth to wilt the spinach and sauté until tender. Salt and pepper to taste.
Directions For the Lamb Shanks
Coat the lamb shanks with grape seed oil and brown them in a large pan. Season generously with salt and pepper.
Place seasoned and browned shanks into crock pot and top with all of the other ingredients for the lamb shanks. Then, place the crock pot on low for 6-8 hours. Remove the shanks and plate them with the sauce and fava beans.
As seen in Touring & Tasting Magazine