Braised Lamb With Lemon And Rosemary Beans

• 2 cups dried cannellini beans
• 2 1/2 pounds lamb shanks
• Cooking spray
• 1 medium onion, chopped (about 1 cup)
• 1 medium carrot, chopped (about 3/4 cup)
• 1/2 cup dry white wine
• 6 cups water
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, minced
• 3 tablespoons fresh lemon juice

1. Sort and wash beans; drain well, and set aside.
2. Place a 6-quart ovenproof Dutch oven over medium heat until hot. Coat lamb shanks with cooking spray; add to pan, and cook 12 minutes or until brown on all sides, turning often. Remove shanks from pan; set aside, and keep warm.
3. Preheat oven to 350u0b0.
4. Add onion and carrot to pan; cook 5 minutes, stirring constantly. Add wine, and bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes. Add beans, lamb shanks, water, thyme, and rosemary sprig. Bring to a boil. Transfer to oven, and bake, covered, at 350u0b0 for 2 hours or until beans are done and meat is tender. Stir in chopped rosemary and next 3 ingredients. Cover and bake 30 additional minutes.
5. Remove meat from bones, and return to pan; stir in lemon juice. Cook over medium-high heat until slightly thickened. Serve immediately.

beans, lamb shanks, cooking spray, onion, carrot, white wine, water, thyme, rosemary, rosemary, salt, pepper, garlic, lemon juice

Taken from www.myrecipes.com/recipe/braised-lamb-with-lemon-rosemary-beans (may not work)