TUSCAN LAMB SHANKS WITH CANNELLINI BEANS

Six servings (serving size: 1 shank, 2/3 cup beans, and 1 1/3 cups sauce)

Ingredients

• 6 (3/4-pound) lamb shanks, trimmed

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cups finely chopped carrot

• 1 cup finely chopped onion

• 1 cup finely chopped celery

• 1 cup dry red wine

• ½ cup beef broth

• 1 ½ teaspoon dried rosemary

• 2 (14.5-ounce) cans of diced tomatoes

• Two bay leaves

• 1 cup dried cannellini beans or other white beans (canned can be substituted)

• Four bacon slices

• Four garlic cloves, sliced

• Rosemary sprigs (optional)

Directions

1. Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb; cook for 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion, and celery to the skillet; sauté 3 minutes. Add wine. Bring to a boil; cook for 5 minutes. Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be full). Cover, reduce heat, and simmer for 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet; bring the liquid to a boil and cook for 5 minutes. Discard bay leaves.

2. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; boil and cook for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans, place in Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Reduce heat, and simmer for 1 hour or until tender. Drain.

3. Cook bacon in the Dutch oven over medium-high heat until crisp. Remove bacon from the Dutch oven, reserving two teaspoons of drippings in the Dutch oven. Crumble bacon. Heat the drippings over medium-high heat. Add garlic; sauté 2 minutes or until golden. Stir in beans and bacon; remove from heat.

4. Divide beans evenly among six plates; arrange lamb on beans. Spoon the sauce over the lamb. Garnish with rosemary sprigs, if desired.