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1
In a large saucepan, cover the beans and the bay leaf with 2 inches of water and bring to a boil.
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2
Simmer over low heat until the beans are tender, about 2 hours.
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3
Drain the beans and discard the bay leaf.
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4
Meanwhile, preheat the oven to 300.
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5
Heat an enameled cast-iron casserole that's large enough to hold the lamb shanks in a single layer.
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6
Season the shanks with salt and black pepper and cook over moderate heat, turning a few times, until lightly browned all over, about 15 minutes.
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7
Nestle the garlic cloves among the shanks.
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8
Cover and cook in the oven for about 1 hour and 45 minutes, turning 3 times, until the shanks are very tender.
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9
Reduce the oven temperature to 200.
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10
Transfer the shanks to a small roasting pan, and the garlic cloves to a small bowl.
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11
Cover the shanks with foil and keep warm in the oven.
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12
Strain the juices from the casserole into a bowl and skim off the fat.
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13
Return the juices to the casserole, add the chicken stock and set the casserole over a burner.
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14
Boil over high heat until the juices have reduced to 2 cups, about 12 minutes.
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15
Peel the garlic cloves and add the sherry vinegar.
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16
With a fork, mash to a paste.
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17
Add the garlic paste to the juices in the casserole and stir in the beans and thyme.
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18
Simmer over low heat for 5 minutes.
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19
Season with salt and black pepper.
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20
Place the lamb shanks on plates and serve with the beans.
