Braised Lamb Shanks With White Beans

• 4 lamb shanks
• 4 garlic cloves, cut into slivers
• 1 tablespoon fresh rosemary leaves
• 3 tablespoons extra-virgin olive oil
• 1/2 pound Great Northern beans
• Water to cover
• 3 medium-size onions, peeled
• Bouquet garni (thyme and parsley sprigs and bay leaf tied in a cheesecloth bag
• Coarse salt and freshly ground pepper to taste
• 3 carrots, sliced
• 1 cup dry white wine
• 1 1/2 cups chicken or meat stock, preferably homemade
• 3/4 cup fresh bread crumbs
• 2 tablespoons butter
• 2 tablespoons chopped parsley leaves

1. Make small incisions in lamb shanks and stud with garlic.
2. Sprinkle with rosemary.
3. Coat shanks with two tablespoons olive oil, cover, marinate overnight in refrigerator.
4. Soak beans overnight in cold water to cover.
5. Rinse beans, put in large sauce- pan; cover with fresh water.
6. Add one onion, coarsely chopped, bouquet garni, salt and pepper.
7. Simmer about one hour or until beans are tender.
8. Heat remaining tablespoon olive oil in large pan and brown lamb shanks on all sides.
9. Remove shanks and pour off fat.
10. Chop remaining onions and add to pan.
11. Cook gently until onions are soft.
12. Add carrots, wine, lamb shanks and stock.
13. Bring to a boil, lower heat and simmer for one hour.
14. Preheat oven to 350 degrees.
15. Drain beans, remove bouquet garni, reserving cooking liquid.
16. In large casserole, place layer of beans, layer of vegetables and juices from lamb shanks, and then the shanks.
17. Add remaining beans and juices.
18. If stew is too dry, add some liquid from beans.
19. Bake for one hour.
20. Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer.
21. Sprinkle with parsley and serve.

lamb shanks, garlic, rosemary, extravirgin olive oil, beans, water, onions, bouquet garni, salt, carrots, white wine, chicken, bread crumbs, butter, parsley

Taken from cooking.nytimes.com/recipes/11046 (may not work)