Ingredients
- 2 carrots
- 1 head garlic
- 1 onion
- 1 stalk celery
- 1 bay leaf
- 1 salt
- 1/2 garlic (roasted cloves)
- 28 oz tomatoes (plum)
- 1 c cannellini (dried)
- 1/2 c defatted beef stock
- 1/2 c dry wine (red)
- 1 tb olive oil
- 2 tb rosemary (chopped fresh)
- 1 1/2 teaspoons oil over high hea lamb shanks
- 1 1/2 teaspoons oil to the (pan)
- some sort beans
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.
