4 lamb shanks*

2 tablespoons olive oil

1 large onion, chopped

2 medium carrots, peeled and diced

2 celery sticks, chopped

4 garlic cloves, crushed

2½ pints beef stock

3 bay leaves (dry, whole)

1 lb white beans, dry, soaked in water overnight

14 oz tomatoes (canned is OK)

Brown the lamb shanks by pan-frying in a dry pan (this can also be done in the casserole dish prior to the next step).

In a large casserole dish, heat the oil and brown the onion, carrots, celery and garlic. Add the shanks, pour in the stock and allow to come to the simmer. Add the bay leaves.

Tip the beans into a muslin cloth and tie to secure. Add beans to the shanks, cover, and cook in the oven at 350°F for one hour. Check to see that the beans are cooked and, when done, remove the beans from the shanks together with 1 cup of the cooking liquid. Add the tomatoes to the shanks and continue cooking for up to 1 hour or until the meat is tender and coming away from the bone.

Purée the beans in a food processor with enough of the cooking liquid to make a paste; season with salt and white pepper and store in a warm place.

When the shanks are ready, check seasoning and remove the bay leaves. Spoon the hot bean purée into the center of each plate and put the shank on top. Ladle some of the cooking juices around and over the shanks. Serve with cooked green vegetables or a ratatouille.

Enjoy!!

Makes 4 servings