Ingredients

• 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

Instructions

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.