Spanish Basque immigrants first arrived in the United States in the mid-1800s. This recipe contains typical ingredients found in a Basque lamb stew, which is often served at traditional family-style restaurants in the Basque communities that can still be found throughout the Pacific Northwest and West. I suggest you cook it until the meat is just about to fall off the bone.

　　

Ingredients

serves 4

　　1 cup all-purpose flour

　　1 teaspoon salt

　　4 small lamb shanks

　　3 tablespoons olive oil

　　1 cup dried white beans

　　6 cloves garlic

　　1 cup chicken or beef stock (page 91), or water

　　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

　　Freshly ground black pepper

　　

Step 1

Combine the flour and salt in a resealable plastic bag. One at a time, add the lamb shanks and shake until evenly coated.

　　

Step 2

Place a large sauté pan over medium-high heat and add the oil. Add the lamb and cook, turning, for 15 to 20 minutes, until browned on all sides.

　　

Step 3

Transfer the lamb to the slow cooker. Add the beans, garlic, water, wine, and tomatoes. Cover and cook on low for about 5 hours. Add the squash and cook on low for another 3 hours, until the lamb and squash are very tender. (In a pinch, the squash can be added at the beginning of cooking and left in the entire time.)

　　

Step 4

Just before serving, stir in the olives and thyme and season to taste with salt and pepper.

　　Cooks' Note

　　Suggested Beverage: Any gutsy, hearty red wine such as a Zinfandel, Syrah, a Spanish import, or even, if one can be found on rare occasion, a Basque wine.

　　The Gourmet Slow Cooker: Volume II