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1
Make small incisions in the lamb shanks and stud them with the slivers of garlic.
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2
Sprinkle the lamb with the rosemary.
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3
Coat the shanks with two tablespoons of the olive oil, cover, and marinate overnight in the refrigerator.
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4
Soak the beans overnight in cold water to cover.
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5
Rinse the beans, put them in a large saucepan and cover them with fresh water.
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6
Add an onion, chopped, the herb bouquet, and salt and pepper.
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7
Simmer for about an hour, or until the beans are tender.
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8
Heat remaining olive oil in a large pan and brown the lamb shanks on all sides.
-
9
Remove the shanks and pour off the fat.
-
10
Chop the remaining onions and add them to the pan.
-
11
Cook gently until the onions are soft.
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12
Add the carrots, wine, lamb shanks and stock.
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13
Bring to a boil, lower the heat and simmer for an hour.
-
14
Preheat oven to 350 degrees.
-
15
Drain beans, reserving cooking liquid.
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16
In a large casserole, put a layer of beans, a layer of salt pork, the vegetables and the juice from the shanks and then the shanks.
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17
Add remaining beans and juices.
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18
If the stew is too dry, add some of the liquid from the beans.
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19
Bake one hour.
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20
Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer.
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21
Sprinkle with the parsley and serve.
