- 1 3/4 cups (12 ounces) dry Great Northern beans
- 4 (1-pound) lamb shanks
- 4 teaspoons olive oil
- 1 large onion, chopped
- 1 large leek (white and pale green parts only), chopped
- 1 large carrot, peeled and chopped
- 2 tablespoons tomato paste
- 4 large garlic cloves, minced
- 4 bay leaves
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup low-salt chicken broth
- 2 tablespoons fresh thyme, chopped
Preparation: Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain beans and place in large saucepan. Add fresh water to cover. Bring to boil over high heat. Reduce heat to medium. Simmer beans 30 minutes, occasionally skimming foam from top of water. Drain beans well.
Meanwhile, preheat oven to 450 degrees F. Place lamb shanks in 15″x10″x2″ glass baking dish. Coat each shank with 1 teaspoon oil and sprinkle all sides with salt and pepper. Roast 15 minutes. Turn lamb over and roast 15 minutes longer. Reduce oven temperature to 375 degrees F.
Using tongs, transfer lamb to a plate. Add drained beans, onion, leek, carrot, tomato paste, garlic, bay leaves, salt and pepper to baking dish. Stir gently to blend. Pour in broth. Return lamb to dish, spooning vegetables and liquids over. Cover dish with foil. Bake lamb and beans 1 hour. Mix thyme into beans, turn lamb over. Cover dish again and bake until lamb and beans are very tender, about 35 minutes longer. Season beans with additional salt and pepper if desired and serve.