Recipe: Braised Lamb Shanks with White Beans and Vegetables

BRAISED LAMB SHANKS WITH WHITE BEANS AND VEGETABLES

1 cup dry white beans, such as great northern or navy
2 lamb shanks (1 to 11/4 pounds each), trimmed
3 tablespoons olive oil
1 large onion, chopped
1 can (14 1/2 ounces) diced tomatoes, drained
2 jalapeno chiles, seeded and chopped
6 garlic cloves, finely chopped
6 thyme sprigs (or 1/4 teaspoon dried thyme)
2 bay leaves
1 teaspoon ground cumin
1 pinch ground cloves
1 pinch ground allspice
3 cups hot water
1/4 cup plus 1 tablespoon chopped fresh parsley
2 red peppers, roasted, seeded and chopped
1 tablespoon red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place beans in colander. Rinse well with cold water. Transfer beans to bowl. Add enough water to cover by 2 inches. Soak 8 hours or overnight.

WHEN READY TO COOK:
Drain beans. Discard water.

Pat lamb dry with paper towels.

In nonreactive 5-quart Dutch oven, heat oil over medium heat until hot. Add onion. Cook, stirring, for 15 minutes or until lightly browned.

Add shanks. Cook, turning, for 15 minutes or until browned.

Stir in tomatoes, jalapenos, garlic, thyme, bay leaves, cumin, cloves and allspice. Cook for 5 minutes.

Stir in beans and hot water. Bring to a boil. Reduce heat. Cover. Simmer gently, stirring occasionally, for 2 hours or until lamb is very tender. (Note: Add more hot water if beans are dry or sticking on bottom.) Using tongs, transfer shanks to plate. Remove Dutch oven from heat.

When shanks are cool enough to handle, remove and shred meat. Using tip of knife, remove marrow from bones, if possible. Add meat and marrow to Dutch oven with 1/4 cup parsley, roasted peppers, vinegar, salt and pepper. Simmer, uncovered and stirring occasionally, for 30 minutes. (Note: Add more water, if necessary, to prevent beans from sticking.) Garnish with remaining 1 tablespoon parsley.

Makes 4 servings.
Source: The All New Good Housekeeping Cook Book