Judy  8:26 PM 2/16/98

This was
published in "Parade Mag" (suppl. to W. Post) on 10/16/83--the paper
is a bit yellowed, but still 'works'.

Lamb Shanks & Beans

 6  Servings


Lamb shanks braised in a winy [sic] aromatic stock & finished off with
beans, which absorb that lovely flavor--this country-style dish takes well
to ahead-of-time cooking & reheating.

Foreshanks (from the shoulder end) are meatier, larger & usually cheaper
than the smaller, tender shanks from the leg.  You really have to buy by
eye:  For 6 people, 1 or 2 small leg shanks per person, or 4 meaty
foreshanks sawed into pieces.

Note:  1 is more than ample, in my experience.  I have no idea whether I
get foreshanks or hindshanks!

4       each lamb shanks, (meaty foreshanks) sawed into pieces

        oil, for browning

2 1/2   cups sliced onions

2       cups dry white wine, or vermouth

4       cloves garlic, large, peeled & chopped

2       cups tomatoes, pulp, combine fresh & canned tomatoes, seeded &
juiced

1/2     teaspoon rosemary leaves

2       each bay leaves

        chicken stock

        salt

4       cups white beans, cooked & drained


Dry the lamb shanks on paper towels & brown in hot oil in a heavy frying
pan.  Transfer to a heavy casserole.



Pour browning fat out of the pan & add 2T of fresh oil & brown the onions.
Pour in the wine & bring to the boil, scraping up coagulated browning
juices.  Pour wine & onions into casserole.  Add the garlic, tomato pulp,
rosemary, bay leaves & enuf chick stock barely to cover the ingredients.
Bring to the simmer, salt lightly to taste, cover & simmer slowly about 1
1/4 hours, or until th e meat is almost tender (when it needs about 10
minutes more).  Tipe the casserole & skim off the surface fat.



Finishing the dish:  Carefully correct seasoning & strength of cooking
liquid.  (If nec, drain it into a saucepan & boil down to concentrate
flavor.)  Fold in 4 cups of white beans, crained; cover & simmer 10 minutes
or until the meat is tender but still clings to the bone.  Serve from
casserole or on a platter.

