James Beard's Lamb Shanks with Beans
2 c Dried beans 3 lg Onions 3 Cloves 1 Bay leaf 11 Garlic cloves 1 tb Salt 1/4 c Unsalted butter 6 tb Olive oil 6 Lamb shanks, meaty 1/4 ts Rosemary, crumbled 1 1/4 c Beef broth
Ingredients
- 2c dried beans
- 3lg onions
- 1bay leaf
- 11garlic cloves
- 1tb salt
- 1/4c unsalted butter
- 6tb olive oil
- 6lamb shanks, meaty
Directions
- 1
2 c Dried beans 3 lg Onions 3 Cloves 1 Bay leaf 11 Garlic cloves 1 tb Salt 1/4 c Unsalted butter 6 tb Olive oil 6 Lamb shanks, meaty 1/4 ts
- 2
Pick over the beans, and soak them in water to cover by 2 inches overnight, changing water at least one time
- 3
In a kettle, combine the beans with water to cover by 1-inch and add one of the onions, stuck with the cloves, the bay leaf, 8 garlic cloves
- 4
Boil the mixture for 5 minutes, and then simmer it, covered, for 25-30 minutes, or until the beans are just tender
- 5
Stud lamb shanks with slivers of garlic and rub them down with crumbled dried rosemary and salt to taste
- 6
In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat
- 7
Brown the lamb shanks and season them with salt and pepper
- 8
Add the rosemary, broth, wine, and bring liquid to a boil