Renny Darling's

Though very country and heady with garlic, this is still a very exciting dish and very satisfying. Purchase small lamb shanks as they are tender and less fat. They also are good as an individual portion. Serve it with some crusty French bread.

1 pound Great Northern dried white beans, washed and picked over for any foreign particles
2 quarts water

6 small lamb shanks ( about 12 ounces, each) trimmed of visible fat
2 onions, chopped
6 cloves garlic, minced
2 tablespoons olive oil

1 can ( 1 pound) stewed tomatoes, chopped. Do not drain.
1 can ( 10 1/2 ounces beef broth)
2 tablespoons tomato paste
1 teaspoon sugar
1/2 cup dry red wine
1 teaspoon thyme flakes
salt and pepper to taste

In a Dutch oven casserole, bring beans and water to a boil. Boil vigorously for 5 minutes, remove from heat and allow to stand for 1 hour. Drain beans in a colander and discard liquid.

In the same Dutch oven casserole, brown lamb shanks, onions and garlic in oil for about 10 minutes, tossing and turning. Add the beans and the remaining ingredients, cover casserole and simmer mixture for about 1 1/2 to 2 hours or until beans and meat are tender. Serve with a crusty French bread and a green salad. Serves 6.

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