INGREDIENTS

INSTRUCTIONS

Pinto beans, Great Northerns, or pea beans can be used. Pick over the
beans, and soak them in water to cover by 2 inches overnight, changing
water at least one time. Drain. In a kettle, combine the beans with
water to cover by 1-inch and add one of the onions, stuck with the
cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mixture for
5 minutes, and then simmer it, covered, for 25-30 minutes, or until
the beans are just tender. Stud lamb shanks with slivers of garlic  and
rub them down with crumbled dried rosemary and salt to taste. In  a
heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high  heat.
Brown the lamb shanks and season them with salt and pepper. Add  the
rosemary, broth, wine, and bring liquid to a boil.  Simmer the  shanks,
covered, for 60 minutes. In another skillet, cook the  remaining 2
onions, sliced thin, in the remaining 3 Tbsp oil, until  they are
lightly browned.  Cook them, covered, until they are  softened and
season them with salt and pepper. Drain the beans,  reserving the
cooking liquid. Put half the beans in an 8-qt.  casserole, top them
with the onions and the remaining 3 cloves of  garlic, chopped fine.
Transfer the shanks to the casserole and top  them with the remaining
beans. Pour the lamb braising liquid over all  and add enough of the
bean cooking liquid to just cover. Top the  casserole with the bacon
strips. Cook it, uncovered, in the middle of  a preheated 350f oven for
60 minutes. Sprinkle the top of the mixture  with bread crumbs. Dot
with the remaining butter, cut into bits. Bake  the mixture, uncovered,
for 20-25 minutes or until the bread crumbs  are golden. a 1970 Gourmet
Mag. favorite.

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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 195
Total Fat: 22.2g
Cholesterol: 20.3mg
Sodium: 1642.3mg
Potassium: 420.4mg
Carbohydrates: 28.1g
Fiber: 6.3g
Sugar: 5.4g
Protein: 7.5g