Stewed Lamb Shanks

Directions

Soak the beans overnight in water to cover and drain.

Season lamb shanks with 1 teaspoon 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.

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