Lamb Shanks with White Beans

Serves 6

1/2 lb Great Northern white beans (soak overnight)
1/4 cup olive oil
4 lbs cracked lamb shanks
2 tsp salt
1 Tbsp freshly ground black pepper
6 cloves garlic, minced
1 large onion, minced
1 small onion studded with 8 whole cloves
2 carrots, chopped
3 cups good dry Sauvignon Blanc or Chardonnay
4 bay leaves
1 sprig each of rosemary and thyme
1 Roma tomato, seeded and chopped, coarsely

Heat the olive oil in a large, deep skillet. Brown the shanks in the oil, sprinkling with salt and pepper. Remove the shanks and pour off all but 1 Tbsp of the oil. In the remaining oil, sauté the garlic, onions and carrots until tender, about 7 minutes. Return the lamb to the pan and add the wine, bay leaves and rosemary. Bring to a boil, reduce heat, cover and simmer for about 1-1/2 hours.

Meanwhile, drain the beans and put into a pot, cover with cold water to 2 inches above the beans. Add the clove-studded onion and remaining two bay leaves. Bring to a boil. Skim off the foam. Reduce the heat and cook, uncovered, for 45 minutes. Add the salt and continue to cook until tender. Remove onion and bay leaves. Drain the beans, reserving the liquid.

Preheat oven to 375º. Remove lamb from the cooking liquid. Remove bay leaf, thyme and rosemary and discard. Puree the solids and return the liquid and puree to the pan and boil quickly to reduce by half.

Pour half of the beans into a clay casserole or other oven-proof casserole and arrange the lamb on top of the beans. Cover with the remaining beans. Pour reduced cooking liquid over the beans and put in the oven to cook for about 30 minutes. Check after 15 minutes and if it has become too dry add some of the bean cooking liquid. Remove from the oven and allow to rest for 10 minutes before serving. Add chopped tomatoes as garnish.

Pair with Ferrari-Carano Merlot.