Ingredients

• 1  16-ounce package loose-pack frozen Italian vegetables (zucchini, carrots, cauliflower, lima beans, Italian beans)
• 1  14 1/2-ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 1  15- or 19-ounce can cannellini (white kidney) beans, rinsed and drained
• 1  14-ounce can chicken broth
• 1/2  cup refrigerated basil pesto
• 3  to 3-1/2 pounds lamb shanks

Directions

1. In a large bowl stir together the frozen vegetables, undrained tomatoes, beans, broth, and pesto. Place lamb shanks in a 5- or 6-quart slow cooker. Pour vegetable mixture over the meat.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Using a slotted spoon, transfer meat and vegetables to a serving platter. Makes 6 servings.