Stewed Lamb Shanks

Ingredients

• 8 each lamb shanks bones cracked
• 4 teaspoons kosher salt
• 5 cloves garlic minced
• 1 large onions diced
• 4 medium carrots diced
• 3 stalks celery diced
• 1 cup red wine dry
• 28 ounces tomatoes in puree
• 1 pound great northern beans dried
• 8 cups chicken broth
• 3 sprigs rosemary leaves
• 2 each bay leaves

Instructions

1. Soak the beans overnight in water to cover and drain.
2. Season lamb shanks with 1 teaspoon of the salt and pepper to taste.
3. In a large deep skillet, heat the olive oil over medium-high heat.
4. Add the lamb shanks on all sides about 10 minutes.
5. Remove browned shanks to a platter.
6. Add the garlic, carrots, onions and celery to the skillet and cook until softened, about 10 minutes.
7. Pour in the wine and cook 2 minutes.
8. Transfer mixture to a large stockpot.
9. Add the tomatoes, using back of spoon to break up.
10. Add the beans, shanks, stock, rosemary and bay leaves.
11. Bring to a boil, reduce to a simmer and skim surface as needed.
12. Cover and cook until lamb and beans are tender, about 2 hours.
13. Skim as much fat as possible from surface.
14. Remove shanks, using tongs, to 8 individual plates.
15. Season the bean mixture with salt andamp; pepper if needed.
16. Discard the rosemary and bay leaves.
17. Using a slotted spoon, arrange some of the bean mixture around each lamb shank.
18. Serve immediately