Lamb Shanks Cassoulet

Lamb Shanks Cassoulet


  • 6 large lamb shanks
  • fine sea salt
  • freshly ground black pepper
  • 1 ( 16-ounce) bag dried Northern beans, drained and rinsed
  • 1 medium bulb fennel
  • 3 plum tomatoes, sliced lengthwise into quarters, then sliced into ¼-inch pieces
  • 1 Spanish onion, cut into ¼-inch dice
  • 5 cloves fresh garlic, minced
  • 1 tablespoon dried thyme leaves
  • ½ tablespoon dried rosemary
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 1 bayleaf
  • 4 cups chicken stock
  • 1 cup Cabernet Sauvignon or other red wine
  • 2 cups water
  • 6-8 ounces collard greens or kale


Line the slow cooker with a liner bag if you have one. Most require a cup or two of water in the bottom of the crock before the bag is inserted.
Season both sides of each lamb shank with salt and pepper Stand the lamb shanks around the perimeter of the crockpot. Pour in the beans.

Remove the front and top branches from the fennel and slice off ½ inch from the base. Discard the base. Coarsely dice the remaining fennel bulb and add it to the slow cooker Add the sliced tomatoes and onion. Add the garlic, thyme, rosemary, 2 teaspoons salt, ½ teaspoon cracked black wine and water.