Stewed Lamb Shanks and White Beans
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.