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.
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.
Recipe information
Yield
serves 4
Ingredients
Preparation
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.
