MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cassoulet-Style Lamb Shanks & Beans
Categories: Lamb/mutton, Beans, Vegetables, Herbs, Breads
Yield: 9 servings

MMMMM---------------------------BEANS--------------------------------
1 1/2 lb Dried white beans
2 Whole cloves
2 sm Bay leaves
1 lg Onion; peeled, halved
Salt

MMMMM----------------------------LAMB---------------------------------
5 lb (4) bone-in lamb shanks
Salt & fresh ground pepper
2 Whole cloves
2 sm Bay leaves
1 lg Onion; peeled, halved
4 md Carrots; peeled
1 Whole head garlic; cloves
- separated but unpeeled
+=PLUS=+
1 ts Minced garlic
1 Strip of orange peel
1 tb Chopped rosemary
1 tb Chopped thyme
2 c Coarse dry bread crumbs
3 tb Extra-virgin olive oil, plus
- more for drizzling
1/4 c Chopped parsley

COOK THE BEANS: Pick out and discard any debris, then
rinse beans and put them in a large pot. Use a clove to
pin a bay leaf to each onion half and add to the pot.
Add about 8 cups water to cover the beans, set the pot
over high heat and bring to a boil. Turn heat to low and
let beans simmer until tender - cooked through but firm
~ 1 hour to 11/2 hours, adding a large pinch of salt at
the 30-minute mark. As beans cook, add water as
necessary, keeping the liquid about an inch above the
beans. Let beans cool in their own liquid. Taste for
salt and adjust as needed.

MEANWHILE, COOK THE LAMB: Season the shanks quite
generously all over with salt and pepper. Let sit for an
hour at room temperature or overnight in the fridge. Put
the shanks in a large pot. Use a clove to pin a bay leaf
to each onion half, and add to the pot. Add carrots and
garlic cloves along with the orange peel, and fill the
pot with about 8 cups water. Set the pot over high heat
and bring to a boil. Turn heat to low and let simmer.
Skim off any foam, then partly cover the pot. Cook until
lamb is very tender and begins to fall from the bone
when probed with a paring knife, about 1 hour 15 minutes
to 1 1/2 hours. Leave lamb to cool in the broth.

Set oven @ 350ºF/175ºC.

Once the lamb is cool enough to handle, strain the
broth, taste and adjust seasoning, and reserve. Tear
lamb into rough strips, about 1 inch by 2 inch. Chop the
cooked carrots and onion, and add to the lamb. (Discard
the garlic.)

Drain the beans, reserving any liquid for future soups,
and add them to a 9" X 13" baking dish. Add the reserved
lamb and vegetables, minced garlic and half of the
rosemary and thyme, and mix with the beans. Taste and
season. Push down on the mixture so it lays evenly, and
add 2 cups lamb broth. (Beans should be just a little
soupy before cooking, but not drowning.) Cover dish
tightly with foil, place on a baking sheet and bake for
about 1 hour, until most of the liquid has been absorbed
and the dish bubbles at the edges.

In a small bowl, mix together the remaining rosemary and
thyme, bread crumbs and 3 tablespoons olive oil. Season
lightly with salt and pepper. Sprinkle crumbs evenly
over beans and lamb, then pat them down over the surface
of the lamb and vegetables so they moisten a bit.
Drizzle over about 2 more tablespoons olive oil.

Bake for 1 hour more, until the top is golden and the
dish bubbles at the edges. (You may have to add up to 1
to 2 cups more lamb broth if the beans seem dry.)
Sprinkle with parsley and serve.

By: David Tanis

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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