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 immediately