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1.
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Heat oven to 350 F.
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2.
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Heat olive oil over medium-high heat in an oven safe pot (Dutch oven or roasting pan, ideally).
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Season meat with salt and pepper, and brown in oil, approximately 5 minutes on each side.
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Remove to a plate and drain the oil from the pot.
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(You may need to brown the meat in batches to avoid crowding.)
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3.
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Add onions, carrots, celery, garlic, tomato paste, and marjoram to the pot and saute for 3-4 minutes to soften the veggies.
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Add the wine to get the brown bits from the bottom, then add the stock.
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Stir to combine and bring to a simmer.
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4.
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Add lamb shanks back to the pot (as close to a single layer as possible, so all shanks are partially submerged in liquid).
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Sprinkle with a bit more salt, pepper, and marjoram if desired.
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Cover and place in a 350F oven for 1.5 hours.
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Remove the lid and let braise for another 30 minutes or until the meat looks browned on the top.
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Flip the meat over and let braise for another 15 minutes uncovered to brown the other side, OR leave as is (one side tender, the other more brown).
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5.
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Remove from the oven and pull the shanks out of the liquid.
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Place the pot back on the stovetop, and remove the excess fat from the top of the liquid.
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Add the cannellini beans and chard/kale.
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Cook for about 5 minutes until the greens wilt.
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Adjust seasoning and serve the shank/rib with a ladle of braising liquid over the top.
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I sometimes use a hand (immersion) blender to combine the braising liquid a bit more after the shanks have been removed, but before adding the beans and greens.
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I serve this alongside cheesy polenta.
