Braised Lamb Shanks With White Beans Recipe

Place beans in a large, heavy-duty pot with enough water to cover by 6 inches. Bring to a boil over high heat. Simmer for one minute, remove from heat and cover. Let sit for 1 to 2 hours.

Heat oven to 325°F.

Drain beans and return to pot with chicken broth, half the whole cloves of garlic and half the sprigs of rosemary. Bring to a boil over medium-high heat. Reduce heat to low, partially cover and cook until tender, about 2 hours, stirring occasionally. Add a little water if beans get dry. Add 1 teaspoon of salt during the last 15 minutes of cooking.

Chop remaining garlic.

Meanwhile, season lamb shanks with remaining 1/2 teaspoon salt and the pepper. Heat 2 tablespoons oil in a large flameproof casserole or oven-safe skillet with high sides. Add shanks and brown on all sides. Remove lamb and set aside.

Add onion and chopped garlic to casserole and sauté for 2 minutes. Add wine and bring to a boil, scraping the bottom to remove any browned bits. Add beef broth, lamb shanks and remaining sprig of rosemary. Bring to a boil, cover and place in oven. Cook until meat is fork tender, about 1-1/2 hours.

When beans are tender, drain and discard rosemary and garlic. Toss with remaining 1 tablespoon of oil. Serve lamb shanks on bed of white beans.