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1
Pinto beans, Great Northerns, or pea beans can be used.
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2
Pick over the beans, and soak them in water to cover by 2 inches overnight, changing water at least one time.
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3
Drain.
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4
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.
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5
Boil the mixture for 5 minutes, and then simmer it, covered, for 25 to 30 minutes, or until the beans are just tender.
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6
Stud lamb shanks with slivers of garlic and rub them down with crumbled dried rosemary and salt to taste.
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7
In a heavy skillet, heat 3 tablespoon butter and 3 tablespoon oil over mod-high heat.
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8
Brown the lamb shanks and season them with salt and pepper.
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9
Add the rosemary, broth, wine, and bring liquid to a boil.
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10
Simmer the shanks, covered, for 60 minutes.
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11
In another skillet, cook the remaining 2 onions, sliced thin, in the remaining 3 tablespoons oil, until they are lightly browned.
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12
Cook them, covered, until they are softened and season them with salt and pepper.
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13
Drain the beans, reserving the cooking liquid.
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14
Put half the beans in an 8-quart.
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15
casserole, top them with the onions and the remaining 3 cloves of garlic, chopped fine.
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16
Transfer the shanks to the casserole and top them with the remaining beans.
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17
Pour the lamb braising liquid over all and add enough of the bean cooking liquid to just cover.
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18
Top the casserole with the bacon strips.
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19
Cook it, uncovered, in the middle of a preheated 350F (180C) F oven for 60 minutes.
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20
Sprinkle the top of the mixture with bread crumbs.
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21
Dot with the remaining butter, cut into bits.
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22
Bake the mixture, uncovered, for 20 to 25 minutes or until the bread crumbs are golden.
