Lamb Shanks with Sun-Dried Tomatoes and White Beans Recipe

1 (32-ounce) package reduced-sodium beef broth
1 large fennel bulb, trimmed and chopped
1 small leek, white and pale green parts only, halved lengthwise, washed, and thinly sliced
6 garlic cloves, slivered
2 tablespoons Dijon mustard
2 teaspoons finely grated lemon zest
1 teaspoon salt
1 teaspoon ground black pepper
4 (12-ounce) lamb shanks
½ cup halved sun-dried tomatoes (not oil-packed)
2 (15-ounce) cans white beans, drained and
rinsed
Sprig of rosemary or ½ teaspoon dried
thyme
3 tablespoons lemon juice

1. Mix broth, fennel, leek, garlic, mustard, zest, salt and pepper in a 5- or 6-quart slow cooker. Add shanks in two layers (some will not be covered by liquid); cover and cook on high 4 hours.
2. Reverse shanks top to bottom. Cover and cook 2 hours. Add sun-dried tomatoes, beans and rosemary. Cover and cook until shanks are fork-tender, about 1 hour.
3. Remove shanks; skim fat from sauce. Stir and add lemon juice. Remove meat from bones and return meat to cooker; keep warm until ready to serve, up to 2 hours. Serves 6.

Recipe by Bruce Weinstein and Mark Scarbrough, "No Peeking," Relish the Season, Feb. 2008.

Per serving: 430 calories, 17g fat, 44g prot., 26g carbs., 6g fiber, 610mg sodium.