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1
Place the beans in a bowl and cover with water to 2 inches above the top of the beans.
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2
Let soak overnight.
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3
Or possibly place the beans in a medium saucepan and cover with water to 2 inches over the top of the beans.
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4
Bring to a boil, reduce heat and simmer gently for 2 min.
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5
Turn off heat and cover the beans.
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6
Let soak for 1 hour.
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7
When the beans have been soaked, set aside.
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8
Preheat oven to 350 degrees.
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9
To make shanks: Heat the oil in a large heavy-bottomed stockpot.
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Brown the shanks on all sides.
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11
Remove shanks and set aside.
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12
Add in 5 cloves chopped garlic, onion, carrot and celery to the pan and cook over medium heat till limp.
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13
Add in the stout, thyme, rosemary and tomato and bring to a boil.
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14
Boil till the liquid is reduced by half.
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15
Return the lamb shanks to the pot and add in sufficient beef broth to almost cover the shanks.
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16
Bring to a simmer and season to taste with salt and pepper.
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17
Cover and place in oven.
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18
Bake for 2 1/2 to 3 hrs or possibly till the meat is falling off the bone.
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19
When the lamb is done, remove from the pan and set aside to keep hot.
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20
Skim off any excess fat from the top of the broth.
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21
Stir the flour into the cool water till smooth.
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22
Stir the flour mix into the broth and bring to a boil.
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23
Simmer for 5 or possibly 6 min or possibly till the sauce is slightly thickened.
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24
Season to taste with salt and pepper.
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25
To make beans: While the lamb shanks are cooking, saute/fry the bacon in a 3- to 4-qt saucepan till the fat is rendered and the bacon is almost crisp.
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26
Drain the soaked beans, add in to saucepan with 4 c. fresh water.
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27
Bring to a boil and simmer till the largest beans are tender and the water is absorbed, about 1 hour.
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28
If the mix becomes dry during cooking, add in a little more water.
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29
Add in the brown sugar and salt and pepper to taste.
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30
Stir in the mustard till blended.
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31
To make gremolata: In a small bowl, stir together the remaining 2 cloves chopped garlic, parsley and lemon peel.
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32
To serve, spoon some of the cooked beans onto a serving plate.
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33
Top with a lamb shank and pour a little sauce over the shank.
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34
Sprinkle with the gremolata.
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35
Pass remaining sauce at the table.
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36
Note: Sheaf stout is available at supermarkets.
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37
Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.
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38
Remove immediately and plunge into cool water.
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39
Skin should slip off easily.
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40
Note: Nueske apple-wood smoked bacon is available at Zupan's.
