eydirectionsPlace the beans in the insert of a 5 to 7 quart slow cooker. Heat the oil in a large skillet over medium high heat. Sprinkle the meat evenly with the salt and pepper. Add as many lamb shanks as will fit in a single layer and brown on all sides. Transfer the browned shanks to the slow cooker insert. Brown any remaining shanks and transfer them to the slow-cooker insert. Add the onions, garlic, carrots, celery, and rosemary to the same skillet and saute until the vegetables are softened, 5 to 7 minutes. Add the tomatoes and 1 cup of the chicken broth to the skillet and heat, scraping up any browned bits from the bottom of the pan. Transfer the tomato mixture to the slow cooker insert and stir in the remaining broths, and the bay leaf. Cover and cook on HIGH for 6 to 8 hours or LOW for 10 to 12 hours, until the beans and lamb are tender. Combine all the ingredients for the topping in a small bowl while the lamb is cooking. Cover and refrigerate. Uncover the cooker and spoon off any fat on the surface. Taste and adjust with the seasoning. Sprinkle the topping over the cassoulet, cover, and cook on HIGH another 30 minutes. Serve the cassoulet from the cooker set on warm
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|Serving Size: 1 Recipe (6669g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 8792 (62%)|
|Amt Per Serving||% DV|
|Total Fat 976.9g||1303 %|
|Saturated Fat 271.9g||1360 %|
|Monounsaturated Fat 420.5g|
|Polyunsanturated Fat 204.2g|
|Cholesterol 4600mg||1415 %|
|Sodium 4325.6mg||149 %|
|Potassium 13799.4mg||363 %|
|Total Carbohydrate 104.3g||31 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 81.4g|
|Protein 1175.4g||1679 %|
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Calories per serving: 14198
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