Basque Lamb Shanks - cooking recipe

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

Preparation

Combine the flour and salt in a zip-lock plastic bag.
One at a time, add the lamb shanks and shake until evenly coated.
Place a large saute pan over med-high heat and add the oil.
Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
Transfer lamb to the slow cooker.
Add in the beans, garlic, stock, wine, and tomatoes.
Cover and cook on LOW for about 5 hours.
Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
Just before serving, stir in the olives and thyme and season to taste with salt and pepper.