Stewed Lamb Shanks& White Beans

* Exported from MasterCook II *

Stewed Lamb Shanks & White Beans

Recipe By : N.Y. Times Magazine 10/15/95
Serving Size : 8 Preparation Time :0:00
Categories : Beans Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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


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NOTES : If the shanks are done before the beans,remove from stockpot with
tongs and set aside,tenting with foil to keep hot