Lamb Shanks On Cannellini Beans

Total Time: 2 hrs 50 mins Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ingredients

• 6 (3/4 lb) lamb shanks, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups finely chopped carrots
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup dry red
• 1/2 cup beef broth
• 1 1/2 teaspoons rosemary (dried)
• 2 (15 ounce) cans diced tomatoes
• 2 bay leaves
• 1 cup dried cannellini beans
• 4 bacon, slices
• 4 garlic cloves, sliced
• rosemary sprig (optional)

Recipe

• 1 sprinkle lamb with salt and pepper. heat a large nonstick skillet over med-high heat. add lamb;cook 12 minutes, browning on all sides. remove from skillet.
• 2 add carrots,onions, and celery to skillet;saute 3 minutes. add . bring to a boil; cook 5 minutes.
• 3 stir in broth, rosemary, tomatoes, and bay leaves. return lamb to skillet (skillet will be very full). cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. remove lamb from skillet, bring liquid to a boil, and cook 5 minutes. discard bay leaves.
• 4 sort and wash beans; place in a large dutch oven. cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. remove from heat; cover and let stand 1 hour. drain beans; place in dutch oven. cover with water 2 inches above beans; bring to a boil. reduce heat, and simmer 1 hour or until tender. drain.
• 5 cook bacon in the dutch oven over med-high heat until crisp. remove bacon from dutch oven, reserving 2 teaspoons drippings in dutch oven. crumble bacon. heat drippings over med-high heat. add garlic; saute 2 minutes or until golden. stir in beans and bacon; remove from heat.
• 6 divide beans evenly among 6 plates, arrange lamb on beans. spoon sauce over lamb. garnish with rosemary sprigs, if desired.