*  Exported from  MasterCook II  *
                      Stewed Lamb Shanks & White Beans
 Recipe By     : N.Y. Times Magazine 10/15/95
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans                            Lamb
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Each          Lamb Shanks,About 1 Lb Each -- bones cracked
    4      Teaspoons     Kosher Salt
                         Ground Black Pepper -- to taste
    5      Cloves        Garlic -- minced
    1      Large         Onion -- diced
    4      Medium        Carrots -- diced
    3      Stalks        Celery -- diced
    1      Cup           Dry Red Wine
   28      Ounces        Can Whole Tomatoes In Puree
    1      Pound         Dried Great Northern Beans
    8      Cups          Chicken Broth
    3      Sprigs        Fresh Rosemary
    2      Each          Bay Leaves
 Soak the beans overnight in water to cover and drain or use the
 “quick soak” method.
 Season lamb shanks with 1 tsp of the salt and pepper to taste.
 In a large deep skillet,heat the olive oil over medium-high heat.
 Add the lamb shanks on all sides about 10 minutes (.Do not
 crowd and work in batches if needed,removing fat as necessary).
 Remove browned shanks to a platter.Add the garlic,carrots,onions
 and celery to the skillet and cook until softened,about 10 minutes.
 Pour in the wine and cook 2 minutes. Transfer mixture to a large
 stockpot. Add the tomatoes,using back of spoon to break up.
 Add the beans,shanks,stock,rosemary and bay leaves. Bring to
 a boil,reduce to a simmer and skim surface as needed.
 Cover and cook until lamb and beans are tender,about 2 hours.
 Skim as much fat as possible from surface. Remove shanks,
 using tongs,to 8 individual plates.
 Season the bean mixture with salt & pepper if needed. Discard
 the rosemary and bay leaves. Using a slotted spoon,arrange
 some of the bean mixture around each lamb shank. Serve
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 NOTES : If the shanks are done before the beans,remove from stockpot with
        tongs and set aside,tenting with foil to keep  hot