Recipe#12112

Title: Lamb Shanks 04

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Stewed Lamb Shanks and White Beans 
 Date: 9 Nov 1998 05:16:22 -0700 
 Message-ID: <364456F0.BED5BB5E@home.com> 

8 lamb shanks, about 1 lb each, bones cracked
 4 teaspoons kosher salt
 ground black pepper, to taste
 5 cloves garlic, minced
 1 onion, diced
 4 carrots, diced
 3 stalks celery, diced
 1 cup dry red wine
 28 ounce can whole tomatoes 
 1 pound dried great northern beans
 8 cups chicken broth
 3 sprigs fresh rosemary
 2 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 and 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.