Stewed Lamb Shanks

Directions

1. 1
   Soak the beans overnight in water to cover and drain.
2. 2
   Season lamb shanks with 1 teaspoon of the salt and pepper to taste.
3. 3
   In a large deep skillet, heat the olive oil over medium-high heat.
4. 4
   Add the lamb shanks on all sides about 10 minutes.
5. 5
   Remove browned shanks to a platter.
6. 6
   Add the garlic, carrots, onions and celery to the skillet and cook until softened, about 10 minutes.
7. 7
   Pour in the wine and cook 2 minutes.
8. 8
   Transfer mixture to a large stockpot.
9. 9
   Add the tomatoes, using back of spoon to break up.
10. 10
    Add the beans, shanks, stock, rosemary and bay leaves.
11. 11
    Bring to a boil, reduce to a simmer and skim surface as needed.
12. 12
    Cover and cook until lamb and beans are tender, about 2 hours.
13. 13
    Skim as much fat as possible from surface.
14. 14
    Remove shanks, using tongs, to 8 individual plates.
15. 15
    Season the bean mixture with salt andamp; pepper if needed.
16. 16
    Discard the rosemary and bay leaves.
17. 17
    Using a slotted spoon, arrange some of the bean mixture around each lamb shank.
18. 18
    Serve immediately