MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Lamb Shanks With White Beans
 Categories: Lamb, Georgian, Beans, Wine
      Yield: 6 Servings
 
      6    Lamb shanks
  1 1/2 c  Dry white beans
      2 tb Extra-virgin olive oil
      1    Onion; diced
      1    Celery rib; diced
      2    Carrots; sliced
      6 cl Garlic; minced
  1 1/2 c  Dry red wine
  1 1/2 c  Chicken broth
  1 1/2 c  Tomatoes; peeled, seeded and
           -chopped
      3 tb Tomato paste
      1 ts Fresh thyme; chopped
      1    Bay leaf
           Salt anheuser
      2 tb Parsley; chopped
 
  Sort and rinse beans; place in a bowl and cover with water. Soak
  overnight.

  Heat olive oil in a Dutch oven over medium high heat. Add lamb
  shanks and brown on all sides, about 10-12 minutes. Transfer shanks
  to a plate. Add celery, carrots & onion to pan and saute, stir
  occasionally for about 10 minutes, Add garlic and stir while
  cooking for 2 minutes.

  Drain the beans and add to pot along with the wine, broth,
  tomatoes, tomato paste, thyme and bay leaf. Stir to mix well. Add
  lamb shanks, bring to simmer and reduce to low heat. Cover and
  simmer until beans are tender and the meat is about to falling off
  of the bone, about 2 hours. Season with salt and pepper, discard
  the bay leaf and transfer lamb shanks and beans to individual
  plates. Garnish with parsley and serve.
  
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