23 Aug LAMB SHANKS BRAISED WITH BEANS
3/4 lb dried cannellini beans, soaked overnight
3 bay leaves
4 tbsp olive oil
4 lamb shanks (about 3 lbs)
1-3/4 cups chopped onion
4 tbsp roasted garlic purée
1-1/2 cups drained canned diced tomato
1 tsp fresh ground pepper
Pinch of ground cloves
2 fresh rosemary sprig
Chopped fresh cilantro, parsley, or mint for garnish
-Drain the beans and put them in a pot with 1-1/2 quart water. Bring to a rolling boil. Drain the beans, rinse them in cold water, and return them to the pot. Add 1-1/2 quart water, bay leaves, and 1tsp of salt. Bring to a boil and simmer for 20 minutes.
-Heat the oil in a heavy skillet over medium-heat. Brown the lamb shanks on all sides, for about 5 minutes. Remove them and reserve. Add the onion and garlic to the skillet and sauté until the onion begins to brown, about 5 minutes. Add the tomato and sauté for 4 minutes. Add pepper, cloves, thyme, rosemary, sea salt, and 2 cups of water and stir.
-Add the tomato mixture to the beans with the browned shanks. Bring to a boil, then reduce the heat so the beans bubble very gently. Cover and cook until the beans and lamb are very tender, about 1 hour.
-If desired, strip the meat from the bones to serve. Serve the lamb and beans in bowls, garnished with fresh cilantro, parsley, and mint.