Stewed Lamb Shanks & White Beans
 


    8      Each          Lamb Shanks,About 1 Lb Each -- bones cracked
    4      Teaspoons     Kosher Salt
                         Ground Black Pepper -- to taste
    5      Cloves        Garlic -- minced
    1      Large         Onion -- diced
    4      Medium        Carrots -- diced
    3      Stalks        Celery -- diced
    1      Cup           Dry Red Wine
   28      Ounces        Can Whole Tomatoes In Puree
    1      Pound         Dried Great Northern Beans
    8      Cups          Chicken Broth
    3      Sprigs        Fresh Rosemary
    2      Each          Bay Leaves

Soak the beans overnight in water to cover and drain or use the
“quick soak�?method.
Season lamb shanks with 1 tsp of the salt and pepper to taste.
In a large deep skillet,heat the olive oil over medium-high heat.
Add the lamb shanks on all sides about 10 minutes (.Do not
crowd and work in batches if needed,removing fat as necessary).
Remove browned shanks to a platter.Add the garlic,carrots,onions
and celery to the skillet and cook until softened,about 10 minutes.
Pour in the wine and cook 2 minutes. Transfer mixture to a large
stockpot. Add the tomatoes,using back of spoon to break up.
Add the beans,shanks,stock,rosemary and bay leaves. Bring to
a boil,reduce to a simmer and skim surface as needed.
Cover and cook until lamb and beans are tender,about 2 hours.
Skim as much fat as possible from surface. Remove shanks,
using tongs,to 8 individual plates.
Season the bean mixture with salt & pepper if needed. Discard
the rosemary and bay leaves. Using a slotted spoon,arrange
some of the bean mixture around each lamb shank. Serve
immediately