cans (about 15 ounces each) cannellini beans, rinsed and drained
2
carrots, sliced
2
to 3 stalks celery, sliced diagonally into 1-inch slices
1/4
cup water
1/4
cup cornstarch
Salt and pepper
Chopped fresh herbs
Slow Cooker Directions
1. Heat oil in large skillet over medium-high heat. Brown lamb shank on all sides. Place in 5-quart slow cooker. Add chicken broth, garlic and peppercorns. Cover; cook on HIGH 2 hours.
2. Add bacon to same skillet. Cook until crisp. Remove bacon to paper towels; cool and crumble.
3. Toss stew meat with flour until coated. Add half of stew meat to skillet; brown on all sides. Place lamb and bacon in slow cooker. Brown remaining stew meat and onion, adding additional oil if needed. Add lamb mixture, beans, carrots and celery to slow cooker. Cover; cook on LOW 6 hours hours more.
4. Transfer lamb shank to cutting board 30 minutes before serving. Remove meat from bone; return meat to slow cooker. Discard bone. Let liquid stand 5 minutes to allow fat to rise. Skim off fat. Stir water into cornstarch in small bowl; stir into slow cooker. Cook, uncovered, 30 minutes or until thickened. Season with salt and pepper. Garnish with chopped fresh herbs.
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