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Recipe from: Karl E. Moser (KE3NF)
8 lamb shanks, about 1 pound each, bones cracked
4 teaspoons Kosher salt
ground black pepper, to taste
5 cloves garlic, minced
1 large onion, diced
4 medium carrots, diced
3 stalks celery, diced
1 cup dry red wine
1 28 ounce can whole tomatoes in purée
1 pound dried great northern Beans
8 cups chicken broth
3 sprigs fresh rosemary
2 bay leaves
Soak the beans overnight in water to cover and drain or use the "quick soak" method.
Season lamb shanks with 1 teaspoon of the salt and pepper to taste. In a large deep skillet, heat the olive oil over medium-high heat. Add the lamb shanks on all sides about 10 minutes. Do not crowd and work in batches if needed, removing fat as necessary. Remove browned shanks to a platter. Add the garlic, carrots, onions and celery to the skillet and cook until softened, about 10 minutes. Pour in the wine and cook 2 minutes. Transfer mixture to a large stockpot. Add the tomatoes, using back of spoon to break up. Add the beans, shanks, stock, rosemary and bay leaves. Bring to a boil, reduce to a simmer and skim surface as needed. Cover and cook until lamb and beans are tender, about 2 hours.
Skim as much fat as possible from surface. Remove shanks, using tongs, to 8 individual plates. Season the bean mixture with salt & pepper if needed. Discard the rosemary and bay leaves. Using a slotted spoon, arrange some of the bean mixture around each lamb shank. Serve immediately.