16 May BRAISED LAMB SHANKS WITH BEANS AND BLACK OLIVES
11/2 cups dried rose coco (cranberry) beans, soaked overnight and drained
½ cup first pressed olive oil
4 lamb shanks
12 shallots, peeled, chopped
8 carrots, peeled, halved widthwise and quartered lengthwise
1/4 cup roasted garlic
2 tomatoes, peeled and chopped
4 bay leaves
1 cup of Chablis wine or Burgundy wine
½ cup black olives, pitted
sea salt and ground pepper to taste
Put the soaked beans into a pan of cold water, bring to a boil, and simmer for 5 minutes. Throw this water away and start again with fresh water. Simmer the beans until just tender, about 1-3/4 hours, and drain, reserving the cooking liquid.
Heat the oil in a heavy pan and brown the lamb shanks all over. Add the shallots and carrots, stir them around in the oil, lower the heat, and soften them for 5 minutes. Add garlic, tomatoes, bay leaves, and wine, and season with salt and pepper. Add drained beans, together with 2/3 of their cooking liquid. Stir everything together and cover the pan. Simmer for 45-60 minutes, turning the lamb shanks over fairly often.
Stir in the olives and cook for an additional 1 hour or until the meat and the beans are tender.