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James Beard's Lamb Shanks With Beans

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      Title: JAMES BEARD'S LAMB SHANKS WITH BEANS
 Categories: Vegetables, Beef, Lamb, Beans
      Yield: 6 Servings
 
      2 c  Dried beans
      3 lg Onions
      3    Cloves
      1    Bay leaf
     11    Garlic cloves
      1 tb Salt
    1/4 c  Unsalted butter
      6 tb Olive oil
      6    Lamb shanks, meaty
    1/4 ts Rosemary, crumbled
  1 1/4 c  Beef broth
  1 1/4 c  Dry red wine
      6 sl Bacon, lean
    1/2 c  Dry bread crumbs
 
  Pinto beans, Great Northerns, or pea beans can be used. Pick over the
  beans, and soak them in water to cover by 2 inches overnight, changing
  water at least one time. Drain. In a kettle, combine the beans with
  water to cover by 1-inch and add one of the onions, stuck with the
  cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mixture for
  5 minutes, and then simmer it, covered, for 25-30 minutes, or until
  the beans are just tender. Stud lamb shanks with slivers of garlic
  and rub them down with crumbled dried rosemary and salt to taste. In
  a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high
  heat. Brown the lamb shanks and season them with salt and pepper. Add
  the rosemary, broth, wine, and bring liquid to a boil.  Simmer the
  shanks, covered, for 60 minutes. In another skillet, cook the
  remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, until
  they are lightly browned.  Cook them, covered, until they are
  softened and season them with salt and pepper. Drain the beans,
  reserving the cooking liquid. Put half the beans in an 8-qt.
  casserole, top them with the onions and the remaining 3 cloves of
  garlic, chopped fine. Transfer the shanks to the casserole and top
  them with the remaining beans. Pour the lamb braising liquid over all
  and add enough of the bean cooking liquid to just cover. Top the
  casserole with the bacon strips. Cook it, uncovered, in the middle of
  a preheated 350f oven for 60 minutes. Sprinkle the top of the mixture
  with bread crumbs. Dot with the remaining butter, cut into bits. Bake
  the mixture, uncovered, for 20-25 minutes or until the bread crumbs
  are golden. a 1970 Gourmet Mag. favorite.
 
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