Slow cookers are a harried cook's answer to an "instant" dinner: Throw the ingredients in the pot in the morning, and by day's end, a full-cooked meal awaits.
Don't try to adapt stove-top recipes to the slow cooker. During the long process, foods give off more liquid, and seasonings can disappear.
LAMB SHANKS ON WHITE BEANS
Makes 4 servings
1 (19-ounce) can white beans, drained and rinsed
2 cloves garlic, coarsely chopped
4 carrots, cut in 1 / 4-inch slices
1 cup chopped onion
2 ribs celery, chopped
4 lamb shanks, about 3 pounds total
2 teaspoons dried tarragon
1 / 2 teaspoon salt
1 / 4 teaspoon black pepper
1 (28-ounce) can diced tomatoes
Combine the beans, garlic, carrots, onion and celery in the slow cooker. Place the lamb shanks on top of the vegetables. Sprinkle the lamb with the tarragon, salt and pepper and pour the tomatoes over the top.
Cook on low for 8 to 10 hours.
Per serving: 496 calories, 45 grams protein, 39 grams carbohydrates, 12 grams fiber, 21 grams fat, 10 grams saturated fat, 128 milligrams cholesterol, 1,225 milligrams sodium.