Ingredients
6 lamb shanks
1 cup onion, chopped
½ cup fresh celery leaves, chopped
2 teaspoons garlic, chopped
1 15-ounce can diced tomatoes, unstrained
2 8-ounce cans Spanish style tomato sauce with onions
1 cup chicken stock
1-1¼ ounce package chipotle taco seasoning mix
1½ teaspoons ground cumin
2 16-ounce cans pinto beans, drained & rinsed
3 cups hot cooked white rice
Garnish
¼ cup fresh cilantro leaves, chopped
Instructions
Add the lamb shanks, onion, celery, garlic and tomatoes with juice to a 6 quart slow cooker. Whisk together the tomato sauce, chicken stock, taco seasoning mix and cumin in small bowl then stir mixture into the slow cooker. Cover slow cooker and set temperature setting to low; cook lamb shanks for six hours. After six hours, stir in the drained pinto beans; cover and continue to cook for another two hours. To serve, spoon rice into individual shallow bowls; top each with a lamb shank and spoon beans over the top. Garnish with chopped cilantro.
