| 1 | Sort beans, discarding any debris. |
| 2 | Rinse and place in a large bowl. |
| 3 | Cover with cold water and let soak for at least 8 hours of overnight. |
| 4 | Alternatively, in a large pot, cover beans with water and bring to a boil. |
| 5 | Boil for 2 minutes. |
| 6 | Remove from the heat and let stand for 1 hour. |
| 7 | Preheat oven to 300 degrees. |
| 8 | Remove as much of the outer husk of the garlic as possible without separating the colves. |
| 9 | Wrap loosely in aluminum foil and bake for 30 minutes. |
| 10 | Unwrap foil and separate the cloves slightly so that they cook evenly. |
| 11 | Wrap again and bake for 30 minutes longer, or until the garlic is very soft. |
| 12 | Set aside to cool. |
| 13 | Increase oven temperature to 325 degrees. |
| 14 | In a dutch oven, heat 1 ?teaspoons oil over medium-high heat. |
| 15 | Add lamb shanks and brown on all sides. |
| 16 | Remove from the pan and drain on paper towels. |
| 17 | Add the remaining 1 ?teaspoons oil to the pan, then add carrots, onions and celery; saute for 2 to 3 minutes, or until softened. |
| 18 | Add wine and cook until it has reduced by half, 5 to 7 minutes. |
| 19 | Stir in beef stock, tomatoes, rosemary and bay leaf. |
| 20 | Peel half the roasted garlic cloves and add to the pan; bring to a boil. |
| 21 | Return the meat to the pan, cover tightly and place in the oven. |
| 22 | Bake for 1 ?to 2 hours, turning the shanks occasionally, or until the meat is very tender. |
| 23 | Meanwhile, drain beans and place in a large heavy pot. |
| 24 | Add water to cover by about 4 inches and bring to a boil. |
| 25 | Reduce heat to low and simmer for 45 minutes to 1 hour, or until the beans are tender. |
| 26 | Drain. |
| 27 | (this recipe can be prepared ahead to this point. |
| 28 | Cover and refrigerate the stew and beans separately for up to 2 days. |
| 29 | Lift off fat that has solidified on the surface of the stew and reheat before proceeding). |
| 30 | With tongs, transfer the shanks to a plate, cover and keep warm. |
| 31 | Remove bay leaf from the sauce and skim off fat. |
| 32 | Boil the sauce for about 5 minutes, or until slightly thickened. |
| 33 | Peel the remaining roasted garlic and add to the sauce along with the drained beans. |
| 34 | Heat through and season with salt and pepper. |
| 35 | Mound the bean mixture on a platter and place the lamb shanks on top. |
| 36 | Serves Calories: 445 per serving; protein: 40 grams; fat: 10 grams; carbohydrate: 46 grams; sodium: 518 milligrams; cholesterol: 89 milligrams |
