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1
Preheat oven to 300F.
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2
Pat lamb shanks dry and season with salt.
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3
In a heavy ovenproof kettle large enough to hold shanks tightly in one layer heat oil over moderate heat until hot but not smoking and brown shanks in 2 batches, transferring to a plate.
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4
Add beans to kettle and top with shanks.
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5
Add remaining ingredients and bring to a boil over high heat, without stirring.
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6
Braise shank mixture, covered, in middle of oven 3 hours, or until lamb and beans are very tender.
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7
Alternatively, brown shanks in a large heavy skillet in same manner, transferring to a 17- by 11-inch roasting pan.
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8
Put beans around shanks and scatter mixture with vegetables and bacon.
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9
In a saucepan bring 4 cups water and coffee to a boil.
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10
Deglaze skillet with about 1 cup coffee mixture, scraping up brown bits, and add to shank mixture with remaining ingredients.
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11
Cover pan with foil and braise in same manner.
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12
Shank mixture may be prepared up to this point 2 days ahead, cooled, uncovered, and chilled, covered.
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13
Reheat shank mixture in middle of a preheated 350F.
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14
oven, covered, 30 minutes, or until heated through, before proceeding.
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15
Transfer shanks and beans with a slotted spoon to a heated platter, discarding bouquet garni and bay leaves, and bring braising liquid to a boil.
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16
(If using roasting pan, pour braising liquid into a large saucepan and bring to a boil.)
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17
Boil braising liquid until thickened slightly, about 5 minutes, and pour over shanks and beans.
