-
1
Season the shanks with 1 teaspoon of the salt and freshly ground pepper.
-
2
Heat the olive oil in a heavy, large skillet over medium-high heat.
-
3
Add as many shanks as will fit without crowding.
-
4
Brown the shanks well on all sides, about 10 minutes per batch.
-
5
Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
-
6
Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes.
-
7
Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
-
8
Transfer the vegetable and wine mixture to a large stockpot.
-
9
Add the tomatoes and use the back of a spoon to break them into small chunks.
-
10
Add the remaining ingredients, including the shanks.
-
11
Bring to a boil.
-
12
Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours.
-
13
If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
-
14
Skim off as much fat from the top of the liquid as possible.
-
15
Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates.
-
16
Season the bean mixture with additional salt if needed.
-
17
Discard rosemary and bay leaves.
-
18
Using a slotted spoon, arrange some of the beans and vegetables around each shank.
-
19
Spoon some of the liquid over and around the shank and serve immediately.
