Stewed Lamb Shanks

• 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

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

cracked, kosher salt, garlic, onions, carrots, celery, red wine, tomatoes, chicken broth, rosemary, bay leaves

Taken from recipeland.com/recipe/v/stewed-lamb-shanks-43459 (may not work)