How to Make It
1. Place beans, carrot, onion, celery, and garlic in a 7-quart slow cooker; stir well. Place lamb shanks on bean mixture; sprinkle with dried tarragon, salt, and pepper. Pour tomatoes over lamb. Cover and cook on high 1 hour. Reduce heat to low, and cook until lamb is very tender, about 9 hours.
2. Remove lamb shanks from cooker. Pour bean mixture through a colander or sieve over a bowl, reserving the liquid. Let liquid stand about 5 minutes; skim fat from cooking liquid, and discard fat. Return bean mixture to liquid. Remove lamb from bones; discard bones. Serve lamb with bean mixture. Garnish with tarragon sprigs, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews