last night i made my first slow cooker meal of the season: lamb shanks with white beans. this is something i usually braise on the stove top or in the oven. but we had plans to have a little happy hour over at jen and andrew's house and i knew that by the time we got home it would be too late to start a braised dinner. so the night before i went about searching for a good slow cooker recipe for this dish.
one thing i love about the slow cooker is the ease. i love the idea of throwing a bunch of stuff in a pot before work and coming home to a beautiful dinner. but this dish does not fit into that bill. because the shanks need to be browned and the onions and garlic need to be sauteed, it took me nearly 40 minutes to get everything in the pot. so it was much better suited for the sunday dinner meal category. by the time the 8 hours of cooking time was up, the meat had completely fallen off the bone and the beans were super tender. it really did turn out great andi told seth it was the definition of succulent.
but i promise you, if i make this dish again in march i will hate it. because that is the curse of the slow cooker. no matter what you cook or what you cook it with, by the end of the season, everything comes out tasting exactly the same. maybe it's just that by march i'm craving fresh, barley cooked veggies and light summer fare. my taste buds have just had enough of hardy, meaty, rich foods. but right now in november, it is exactly what i am craving and this dish really hit the proverbial spot.