*  Exported from  MasterCook  *
 
           BRAISED LAMB SHANKS WITH ROASTED GARLIC & WHITE BEANS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Main dish
                 Low-cal                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried Cannellini, great
                         - Northern or navy beans
    1       lg           Head garlic
    1       tb           Olive oil
    4                    Lamb shanks, trimmed of fat
                         - and membrane (1 pound)
    2       sm           Carrots, peeled and diced
    1                    Onion, chopped
    1                    Stalk celery, diced
      1/2   c            Dry red wine
      1/2   c            Defatted beef stock
   28       oz           Plum tomatoes, drained
                         - (1 can)
    2       tb           Chopped fresh rosemary -or-
                         - 2 ts dried
    1                    Bay leaf
                         Salt and freshly ground
                         - pepper to taste
 
   Sort beans, discarding any debris.  Rinse and place in a large bowl.
   Cover with cold water and let soak for at least 8 hours of overnight.
   Alternatively, in a large pot, cover beans with water and bring to a boil.
   Boil for 2 minutes.  Remove from the heat and let stand for 1 hour.
   Preheat oven to 300 degrees.  Remove as much of the outer husk of the
   garlic as possible without separating the colves.  Wrap loosely in
   aluminum foil and bake for 30 minutes.
   Unwrap foil and separate the cloves slightly so that they cook evenly.
   Wrap again and bake for 30 minutes longer, or until the garlic is very
   soft.  Set aside to cool.  Increase oven temperature to 325 degrees.
   In a Dutch oven, heat 1 1/2 teaspoons oil over medium-high heat.  Add lamb
   shanks and brown on all sides.  Remove from the pan and drain on paper
   towels.
   Add the remaining 1 1/2 teaspoons oil to the pan, then add carrots, onions
   and celery; saute for 2 to 3 minutes, or until softened.  Add wine and
   cook until it has reduced by half, 5 to 7 minutes.  Stir in beef stock,
   tomatoes, rosemary and bay leaf.  Peel half the roasted garlic cloves and
   add to the pan; bring to a boil.  Return the meat to the pan, cover
   tightly and place in the oven.  Bake for 1 1/2 to 2 hours, turning the
   shanks occasionally, or until the meat is very tender.
   Meanwhile, drain beans and place in a large heavy pot.  Add water to cover
   by about 4 inches and bring to a boil.  Reduce heat to low and simmer for
   45 minutes to 1 hour, or until the beans are tender.  Drain.  (This recipe
   can be prepared ahead to this point.  Cover and refrigerate the stew and
   beans separately for up to 2 days.  Lift off fat that has solidified on
   the surface of the stew and reheat before proceeding.)
   With tongs, transfer the shanks to a plate, cover and keep warm.  Remove
   bay leaf from the sauce and skim off fat.  Boil the sauce for about 5
   minutes, or until slightly thickened.  Peel the remaining roasted garlic
   and add to the sauce along with the drained beans.  Heat through and
   season with salt and pepper.  Mound the bean mixture on a platter and
   place the lamb shanks on top.  Serves 4.
   CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT: 10 GRAMS; CARBOHYDRATE:
   46 GRAMS; SODIUM: 518 MILLIGRAMS; CHOLESTEROL: 89 MILLIGRAMS.
  
 
 
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