Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dried beans 6 tb Olive oil
3 lg Onions 6 Lamb shanks, meaty
3 Cloves 1/4 ts Rosemary, crumbled
1 Bay leaf 1 1/4 c Beef broth
11 Garlic cloves 1 1/4 c Dry red wine
1 tb Salt 6 sl Bacon, lean
1/4 c Unsalted butter 1/2 c Dry bread crumbs

Pinto beans, Great Northerns, or pea beans can be used. Pick over the
beans, and soak them in water to cover by 2 inches overnight, changing
water at least one time. Drain. 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, and salt. Boil the mixture for
5 minutes, and then simmer it, covered, for 25-30 minutes, or until
the beans are just tender. Stud lamb shanks with slivers of garlic
and rub them down with crumbled dried rosemary and salt to taste. In
a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high
heat. Brown the lamb shanks and season them with salt and pepper.
Add the rosemary, broth, wine, and bring liquid to a boil. Simmer
the shanks, covered, for 60 minutes. In another skillet, cook the
remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, until
they are lightly browned. Cook them, covered, until they are
softened and season them with salt and pepper. Drain the beans,
reserving the cooking liquid. Put half the beans in an 8-qt.
casserole, top them with the onions and the remaining 3 cloves of
garlic, chopped fine. Transfer the shanks to the casserole and top
them with the remaining beans. Pour the lamb braising liquid over all
and add enough of the bean cooking liquid to just cover. Top the
casserole with the bacon strips. Cook it, uncovered, in the middle of
a preheated 350f oven for 60 minutes. Sprinkle the top of the mixture
with bread crumbs. Dot with the remaining butter, cut into bits.
Bake the mixture, uncovered, for 20-25 minutes or until the bread
crumbs are golden. a 1970 Gourmet Mag. favorite.

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