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==
# 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 °F.
# 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 °F.
# In a Dutch oven, heat 1½ 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 1½ 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 1½ 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.
== Nutritional information ==
Serves Calories: 445 per serving; protein: 40 grams; fat: 10 grams; carbohydrate: 46 grams; sodium: 518 milligrams; cholesterol: 89 milligrams
Category:Beef stock and broth Recipes
Category:Cannellini bean Recipes
Category:Carrot Recipes
Category:Garlic Recipes
Category:Great Northern bean Recipes
Category:Lamb shank or knuckle Recipes
Category:Low-calorie Recipes
Category:Navy bean Recipes
Category:Plum tomato Recipes
Category:Red wine Recipes