LAMB SHANKS BISTRO-STYLE

SERVES 4

This delicious recipe comes from John Overholt. I made a few changes to his original which can be viewed at Braised Lamb Shanks with Flageolets.

INGREDIENTS

12 ounces dried beans, such as navy or great northern

4 lamb shanks

3 tablespoons olive oil

1 large onion, finely chopped

1 to 2 carrots, finely chopped

3 stalks celery, finely chopped

4 large garlic cloves, minced

1 bay leaf

1/2 teaspoon dried thyme

1 tablespoon dried rosemary

2 tablespoons chopped fresh parsley, or 1 tablespoon dried

Pepper to taste

1 can (14.5 ounces) whole tomatoes, chopped

2 tablespoons tomato paste

3/4 cup (6 ounces) lamb or beef stock

3/4 cup light red wine(such as Merlot)

Place the beans in a medium saucepan and cover with water. Bring to a boil and cook 2 or 3 minutes. Remove from heat; cover and let set for about 1 hour. Drain.

Meanwhile, preheat the oven to 325° F. Brown the lamb shanks in the oil over medium-high heat in an oven-proof sauté pan large enough to hold the shanks in one layer. Remove from pan. Sauté the onion, carrot and celery in the same pan over medium heat until lightly browned. Add the garlic and cook for another minute or so. Add the stock, wine and 1-1/2 cups water to the pan; deglaze, getting up all the browned bits. Return the shanks to the pan and add the drained beans. Add the bay leaf, thyme, rosemary, parsley and pepper. Do not add salt at this point. Cover casserole tightly and cook in oven for 1 to 1-1/2 hours or until the beans are tender. Add tomatoes, tomato paste and salt to taste. Cover and cook an additional 1-1/2 hours.

Using a hand blender, puree a little of the beans, vegetables and liquid in the pan (or put several ladles of the mixture into a blender or processor). Stir to combine. Serve one lamb shank and a portion of the beans and sauce to each person. If desired, garnish with freshly chopped parsley.

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