Preheat oven to 350° F 1. Trim excess fat from Lamb, and season with salt & pepper. 2. Heat olive oil in a large saute pan, and brown lamb shanks on all sides. Remove lamb to oven proof 9 x 13 casserole dish, and set aside. 3. Add onions, celery, and carrot to the saute pan and saute and cook another 2 minutes over medium heat. 4. Add wine to pan, and bring to a boil, then add chicken broth and tomatoes, and return to boil. 5. Pour wine and vegetable mixture over lamb shanks in casserole dish, cover with foil, and place in 350 degree oven for 2 hours. 6. Place beans in sauce pot with onion and water. 7. Bring to a boil, and reduce to simmer for 2 1/2 hours. Cook until soft. 8. Season beans with salt & pepper, and stir in crumbled bacon. 9. When lamb is done, remove shanks from casserole and skim accumulated fat from the top of the sauce. 10. Serve lamb with sauce, over the white beans. BACK                                                                                                                                      Print Recipe