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7 Hour Lamb – In A Slow Cooker

This year we stuck around for Thanksgiving instead of going up to Massachusetts. It was our first time not traveling, so for the first time we got to got to plan a Thanksgiving meal. Instead of making a traditional turkey we decided to make lamb. As long as you are roasting a large amount of [...]

Cookography

By: Luke

Ingredients:

• For the lamb:


• 1 4-pound shank end leg of lamb or a 4 pound piece of shoulder, trimmed


• 3 tablespoons extra virgin olive oil


• Kosher salt and freshly ground black pepper, to taste


• 1 750-ml bottle dry white wine


• 20 cloves garlic, unpeeled


• 10 sprigs each fresh rosemary, thyme and savory


• 5 fresh or dried bay leaves


• For the beans:


• 2 cups dried white beans, preferably cannellini or white coco, soaked overnight


• 5 cloves garlic, smashed


• 3 sprigs fresh thyme, parsley and a bay leaf tied together with kitchen twine


• 10 whole cloves


• 1 large onion, halved


• Kosher salt and freshly ground black pepper, to taste


• 2 tablespoons extra virgin olive oil


• 2 tablespoons crme frache (or some other cream)

Directions:

1. If the cut of lamb is boneless, tie. Rub the lamb with oil and season generously with salt and pepper.


2. Heat a 6 quart Dutch oven or large pan over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate.


3. Nestle garlic and herbs into crockpot; place lamb on top of herbs; add pan juices and any brown bits from Dutch oven. Add wine and 2 cups water to the slow cooker. Cover and leave on high for 3 1/2 hours. Turn the lamb 3-4 times as it cooks. Turn the slow cooker to low and try to keep it at a low simmer. Cook until the lamb is very tender, about 33 1/2 more hours. Transfer to a rack, cover with foil and let cool for 20 minutes.


4. Meanwhile, prepare the beans


5. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour.


6. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid.


7. Transfer 2 cups beans, 14 cup cooking liquid, oil, crme frache, and remaining garlic clove to a blender and pure.


8. Stir pured bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans.