Slow-cooked Tuscan Lamb With Beans

Total Time: 16 hrs 20 mins Preparation Time: 20 mins Cook Time: 16 hrs

Ingredients

• Servings: 8
• 2 cups dried navy beans
• 1 tablespoon fresh sage, minced
• 2 teaspoons kosher salt
• 1 teaspoon ground fennel
• 8 garlic cloves, minced
• 2 1/2 lbs boneless lamb shoulder, trimmed (boston butt)
• 4 cups water
• 2 bay leaves

Recipe

• 1 sort and wash navy beans and place in a large dutch oven. cover with water to 2 inches above beans; cover and let stand for 8 hours.
• 2 drain beans. place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag.
• 3 combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. rub mixture over lamb.
• 4 place lamb in a zip top bag.
• 5 place both bags in a larger bag labeled with directions.
• 6 to serve: thaw overnight in fridge.
• 7 place beans, lamb and 4 cups of water in a slow cooker. cook on high 8 hours. pull lamb apart into chunks and serve with bean mixture.