BRAISED LAMB SHANKS WITH WHITE BEANS

Braised Lamb Shanks With White Beans image

Provided by Moira Hodgson

Time 2h30m

Yield 4 servings

Number Of Ingredients 16

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4 lamb shanks
6 garlic cloves, cut into slivers
1 tablespoon fresh rosemary leaves (or one teaspoon dried)
3 tablespoons extra-virgin olive oil
1/2 pound Great Northern beans
Water to cover
3 medium-size onions, peeled
Herb bouquet (thyme, parsley and bay leaf tied in a cheesecloth bag)
Coarse salt and freshly ground pepper to taste
3 carrots, sliced
1 1/2 cups dry white wine
1 1/2 cups chicken or meat stock
1/3 cup diced salt pork
3/4 cup fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons parsley, chopped

Steps:

Make small incisions in the lamb shanks and stud them with the slivers of garlic. Sprinkle the lamb with the rosemary. Coat the shanks with two tablespoons of the olive oil, cover, and marinate overnight in the refrigerator. Soak the beans overnight in cold water to cover.
Rinse the beans, put them in a large saucepan and cover them with fresh water. Add an onion, chopped, the herb bouquet, and salt and pepper. Simmer for about an hour, or until the beans are tender.
Heat remaining olive oil in a large pan and brown the lamb shanks on all sides. Remove the shanks and pour off the fat.
Chop the remaining onions and add them to the pan. Cook gently until the onions are soft. Add the carrots, wine, lamb shanks and stock. Bring to a boil, lower the heat and simmer for an hour.
Preheat oven to 350 degrees.
Drain beans, reserving cooking liquid. In a large casserole, put a layer of beans, a layer of salt pork, the vegetables and the juice from the shanks and then the shanks. Add remaining beans and juices. If the stew is too dry, add some of the liquid from the beans. Bake one hour.
Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer. Sprinkle with the parsley and serve.