Pot-Roasted Lamb Shanks with Cannellini Beans

• 1 1/2 cups dried cannellini beans, soaked overnight and drained
• 1 bay leaf
• 4 meaty lamb shanks
• Salt and freshly ground black pepper
• 4 large garlic cloves, unpeeled
• 3 cups chicken stock
• 1 teaspoon sherry vinegar
• 1 teaspoon chopped thyme

1. In a large saucepan, cover the beans and the bay leaf with 2 inches of water and bring to a boil.
2. Simmer over low heat until the beans are tender, about 2 hours.
3. Drain the beans and discard the bay leaf.
4. Meanwhile, preheat the oven to 300.
5. Heat an enameled cast-iron casserole that's large enough to hold the lamb shanks in a single layer.
6. Season the shanks with salt and black pepper and cook over moderate heat, turning a few times, until lightly browned all over, about 15 minutes.
7. Nestle the garlic cloves among the shanks.
8. Cover and cook in the oven for about 1 hour and 45 minutes, turning 3 times, until the shanks are very tender.
9. Reduce the oven temperature to 200.
10. Transfer the shanks to a small roasting pan, and the garlic cloves to a small bowl.
11. Cover the shanks with foil and keep warm in the oven.
12. Strain the juices from the casserole into a bowl and skim off the fat.
13. Return the juices to the casserole, add the chicken stock and set the casserole over a burner.
14. Boil over high heat until the juices have reduced to 2 cups, about 12 minutes.
15. Peel the garlic cloves and add the sherry vinegar.
16. With a fork, mash to a paste.
17. Add the garlic paste to the juices in the casserole and stir in the beans and thyme.
18. Simmer over low heat for 5 minutes.
19. Season with salt and black pepper.
20. Place the lamb shanks on plates and serve with the beans.

cannellini beans, bay leaf, lamb shanks, salt, garlic, chicken stock, sherry vinegar, thyme

Taken from www.foodandwine.com/recipes/pot-roasted-lamb-shanks-cannellini-beans (may not work)