BASQUE LAMB AND BEAN SOUP

BASQUE LAMB AND BEAN SOUP image

Yield 3 quarts

Number Of Ingredients 12

1 lb dried Great Northern beans
2 T vegetable oil
1 c chopped onion
2 1 lb. lamb shanks
2 garlic cloves, minced
10 c water
2 c peeled, diced tomatoes (or 1 16 oz can)
1 bay leaf
Scant handful parsley
1/2 t dried thyme
2 whole cloves
20 whole black peppercorns

Steps:

1. Soak the beans 4 hours or overnight in water to cover; drain and set aside. Heat the oil in a large stockpot, then add the onions and lamb shanks and saute for 10 minutes over low heat, or until the shanks are nicely browned on all sides. Add the garlic for the last minute or so of browning. 2. Add the drained beans, water, tomatoes, bay leaf, parsley, thyme, cloves, and peppercorns; bring to a boil. Reduce the heat and simmer, covered, for 2 1/2 hours. 3. Remove the shanks, bay leaves, cloves and peppercorns from the soup. Chop the meat and return it to the soup. Add salt to taste.