Lamb Shanks with White Beans and Gremolata

This upscale slow cooker recipe worked out very well and I'd feel comfortable planning to serve it to guests on a weeknight. Adapted from The Italian Slow Cooker by Michele Scicolone, I added additional beans to stretch the leftovers. Served with a little broccoli on the side, you've got a very nice meal.

Ingredients:
1 medium carrot, chopped
1 medium onion, chopped
1 celery rib, chopped
4 garlic cloves, chopped
fresh rosemary sprig ~3inches
4lbs of lamb shanks (smaller approx 1# shanks will probably fit better, if you can get them)
1 cup beef broth
1 cup dry red wine
2 Tbs tomato paste
6 cups cooked white beans
1/4c chopped fresh parsley
2 garlic cloves, minced
1 tsp lemon zest

Scatter chopped carrot, onion, celery, garlic and rosemary in your slow cooker.

Trim the shanks, if needed, and pat dry. Season with salt and pepper. Arrange on top of veggies in as close to a single layer as you can manage.

Stir together broth, wine and tomato paste. Pour the mixture over the lamb. Cover and cook on low for 8 hours or until the lamb is very tender and falls off the bone.

Remove shanks to a serving platter, cover and keep warm. Skim the fat off the liquid in the slow cooker. Add the beans and turn heat to high. Meanwhile, make gremolata by chopping parsley, garlic and lemon zest together. Add half this mixture to slow cooker beans and stir. Spoon bean mixture over lamb shanks and sprinkle with remaining gremolata.