Lamb Shanks On Cannellini Beans

• 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 wine
• 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)

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 wine. 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.

lamb shanks, salt, black pepper, carrots, onion, celery, red wine, beef broth, rosemary, tomatoes, bay leaves, beans, bacon, garlic, rosemary

Taken from www.food.com/recipe/lamb-shanks-on-cannellini-beans-482152 (may not work)