Basque Lamb Shanks

• 1 cup all-purpose flour
• 1 teaspoon salt
• 4 small lamb shanks
• 3 tablespoons olive oil
• 1 cup dried white bean
• 6 garlic cloves
• 1 cup chicken stock or 1 cup beef stock
• 1 cup red wine
• 1 (14 ounce) can diced tomatoes, undrained
• 1/2 butternut squash, peeled and cut into 1 1/2 inch cubes
• 1/2 cup pitted black olives
• 2 sprigs thyme
• fresh ground black pepper

1. Combine the flour and salt in a zip-lock plastic bag.
2. One at a time, add the lamb shanks and shake until evenly coated.
3. Place a large saute pan over med-high heat and add the oil.
4. Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
5. Transfer lamb to the slow cooker.
6. Add in the beans, garlic, stock, wine, and tomatoes.
7. Cover and cook on LOW for about 5 hours.
8. Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
9. Just before serving, stir in the olives and thyme and season to taste with salt and pepper.

flour, salt, lamb shanks, olive oil, white bean, garlic, chicken, red wine, tomatoes, butternut squash, black olives, thyme, fresh ground black pepper

Taken from www.food.com/recipe/basque-lamb-shanks-241724 (may not work)