INGREDIENTS

INSTRUCTIONS

Sort beans, discarding any debris.  Rinse and place in a large bowl.
Cover with cold water and let soak for at least 8 hours of overnight.
Alternatively, in a large pot, cover beans with water and bring to a
boil. Boil for 2 minutes.  Remove from the heat and let stand for 1
hour. Preheat oven to 300 degrees.  Remove as much of the outer husk
of the garlic as possible without separating the colves.  Wrap  loosely
in aluminum foil and bake for 30 minutes. Unwrap foil and  separate the
cloves slightly so that they cook evenly. Wrap again and  bake for 30
minutes longer, or until the garlic is very soft. Set  aside to cool.
Increase oven temperature to 325 degrees. In a Dutch  oven, heat 1 1/2
teaspoons oil over medium-high heat. Add lamb shanks  and brown on all
sides. Remove from the pan and drain on paper  towels. Add the
remaining 1 1/2 teaspoons oil to the pan, then add  carrots, onions and
celery; saute for 2 to 3 minutes, or until  softened. Add wine and cook
until it has reduced by half, 5 to 7  minutes. Stir in beef stock,
tomatoes, rosemary and bay leaf. Peel  half the roasted garlic cloves
and add to the pan; bring to a boil.  Return the meat to the pan, cover
tightly and place in the oven. Bake  for 1 1/2 to 2 hours, turning the
shanks occasionally, or until the  meat is very tender. Meanwhile,
drain beans and place in a large  heavy pot. Add water to cover by
about 4 inches and bring to a boil.  Reduce heat to low and simmer for
45 minutes to 1 hour, or until the  beans are tender.  Drain.  (This
recipe can be prepared ahead to this  point.  Cover and refrigerate the
stew and beans separately for up to  2 days.  Lift off fat that has
solidified on the surface of the stew  and reheat before proceeding.)
With tongs, transfer the shanks to a  plate, cover and keep warm.
Remove bay leaf from the sauce and skim  off fat.  Boil the sauce for
about 5 minutes, or until slightly  thickened. Peel the remaining
roasted garlic and add to the sauce  along with the drained beans.
Heat through and season with salt and  pepper. Mound the bean mixture
on a platter and place the lamb shanks  on top. Serves 4. CALORIES: 445
PER SERVING; PROTEIN: 40 GRAMS; FAT:  10 GRAMS; CARBOHYDRATE: 46 GRAMS;
SODIUM: 518 MILLIGRAMS;  CHOLESTEROL: 89 MILLIGRAMS.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 102.9mg
Potassium: 174.1mg
Carbohydrates: 6g
Fiber: 1.6g
Sugar: 2.7g
Protein: <1g