Braised Lamb Shanks with Roasted Garlic

Ingredients

 * 1 cup dried cannellini, Great Northern or navy beans
 * 1 large head garlic
 * 1 tbsp olive oil
 * 4 lamb shanks, trimmed of fat and membrane (1 pound)
 * 2 small carrots, peeled and diced
 * 1 onion, chopped
 * 1 stalk celery, diced
 * ½ cup dry red wine
 * ½ cup de-fatted beef stock
 * 28 oz plum tomatoes, drained (1 can)
 * 2 tbsp chopped fresh rosemary or 2 tsp dried
 * 1 bay leaf
 * salt and freshly ground pepper to taste

Directions

 * 1) Sort beans, discarding any debris.
 * 2) Rinse and place in a large bowl.
 * 3) Cover with cold water and let soak for at least 8 hours of overnight.
 * 4) Alternatively, in a large pot, cover beans with water and bring to a boil.
 * 5) Boil for 2 minutes.
 * 6) Remove from the heat and let stand for 1 hour.
 * 7) Preheat oven to 300 °F.
 * 8) Remove as much of the outer husk of the garlic as possible without separating the colves.
 * 9) Wrap loosely in aluminum foil and bake for 30 minutes.
 * 10) Unwrap foil and separate the cloves slightly so that they cook evenly.
 * 11) Wrap again and bake for 30 minutes longer, or until the garlic is very soft.
 * 12) Set aside to cool.
 * 13) Increase oven temperature to 325 °F.
 * 14) In a Dutch oven, heat 1½ teaspoons oil over medium-high heat.
 * 15) Add lamb shanks and brown on all sides.
 * 16) Remove from the pan and drain on paper towels.
 * 17) Add the remaining 1½ teaspoons oil to the pan, then add carrots, onions and celery; saute for 2 to 3 minutes, or until softened.
 * 18) Add wine and cook until it has reduced by half, 5 to 7 minutes.
 * 19) Stir in beef stock, tomatoes, rosemary and bay leaf.
 * 20) Peel half the roasted garlic cloves and add to the pan; bring to a boil.
 * 21) Return the meat to the pan, cover tightly and place in the oven.
 * 22) Bake for 1½ to 2 hours, turning the shanks occasionally, or until the meat is very tender.
 * 23) Meanwhile, drain beans and place in a large heavy pot.
 * 24) Add water to cover by about 4 inches and bring to a boil.
 * 25) 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.
 * 26) Cover and refrigerate the stew and beans separately for up to 2 days.
 * 27) Lift off fat that has solidified on the surface of the stew and reheat before proceeding).
 * 28) With tongs, transfer the shanks to a plate, cover and keep warm.
 * 29) Remove bay leaf from the sauce and skim off fat.
 * 30) Boil the sauce for about 5 minutes, or until slightly thickened.
 * 31) Peel the remaining roasted garlic and add to the sauce along with the drained beans.
 * 32) Heat through and season with salt and pepper.
 * 33) Mound the bean mixture on a platter and place the lamb shanks on top.

Nutritional information
Serves Calories: 445 per serving; protein: 40 grams; fat: 10 grams; carbohydrate: 46 grams; sodium: 518 milligrams; cholesterol: 89 milligrams