Slow Cooker Lamb Shanks with Fennel & White Beans

This recipe takes a bit of prep work but I think its gonna be worth it!!!

6 Lamb Shanks (about 4 lb)
2 Tbsp vegetable oil
1 onion finely diced
1 1/2 cups each diced carrot and fennel
2 cloves garlic minced
1 tsp each dried thyme and fennel seeds
1 cup dry white wine
1 cup sodium reduced chicken stock
2 cans (each 19 oz/540ml) white navy beans, drained and rinsed
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped fresh parsley

- sprinkle lamb with salt and pepper.  In a large skillet heat half of the oil over medium high heat and brown lamb.  Transfer to a plate.  Drain fat from pan
- Heat remaining oil fry onion, carrot, fennel, garlic, thyme and fennel seeds, stirring occasionally until softened.  5 mins
- Add wine, stock; bring to a boil, stirring and scrapping up brown bits from the bottom of the pan.  Pour into slow cooker.
- Add navy beans and tomatoes to slow cooker.  Add lamb, pushing into liquid.  Cover and cook on low for 6 hours or until meat is tender and separates easily from the bone.  Transfer lamb to a plate.  Skim off fat in slow cooker.  Stir in parsley.  Spoon into shallow bowls top with lamb.

As long as you use Gluten free chicken stock this recipe is gluten free.