Lamb Shank With Lima Beans In the French Style

• 1 pound dried baby lima beans
• 4 small lamb shanks
• 6 tablespoons olive oil
• 13 cup water
• 2 medium shallots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons brandy or grappa
• 2 cups good tinned whole tomatoes, drained and chopped
• 1 bay leaf
• 2 tablespoons fresh thyme leaf
• 4 cups white wine
• Salt and pepper to taste

1. To reconstitute the dried beans, soak them overnight or bring them to a boil in a pan of water, remove from heat, let soak two hours, then drain.
2. Preheat the oven to 325 degrees.
3. Heat 4 tablespoons of the oil in a large saute pan.
4. Over medium-high heat brown the lamb on all sides, and set aside.
5. Drain the fat, and deglaze the pan with the water.
6. Set the liquid aside.
7. In a large, heavy ovenproof casserole, saute the chopped shallots in the remaining 2 tablespoons of oil over a low-medium heat, until translucent.
8. Add garlic; saute for another minute.
9. Add the brandy or grappa and the tomatoes; cook over low heat for five minutes.
10. Add the bay leaf and thyme.
11. Arrange the lamb in the pan, meatier side down, add the drained beans, add the deglazing liquid from the browning pan, and pour in the wine.
12. Bring slowly to a simmering boil; reduce the heat to a simmer, and simmer five minutes.
13. Cover and bake in the oven for two hours, or cook on top of the stove for two hours, checking periodically that the liquid is at a simmer, not a rolling boil.
14. Serve one shank to a person with a cup of beans and liquid.

beans, lamb shanks, olive oil, water, shallots, garlic, brandy, tomatoes, bay leaf, thyme, white wine, salt

Taken from cooking.nytimes.com/recipes/6287 (may not work)