Frank's Recipes! Stewed Lamb Shanks and White Beans

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Stewed Lamb Shanks and 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 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