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Braised Lamb Shanks w/ White Beans

2 tbsp canola oil
2-4 lamb shanks, 1 per person, varies on # of people eating
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 bulb fennel, diced
2 fresh bay leaves
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tbsp fresh rosemary, minced
3 cloves garlic, minced
1 1/2 cups dried great northern beans
1 smoked ham hock
1/2 bottle dry red wine, I used a cabernet sauvignon
1 can (14.5oz) chopped fire-roasted tomatoes
6 c. chicken stock
2 sprigs fresh rosemary
kosher salt and freshly cracked pepper

Preheat oven to 350 degrees. Add 2 tbsp of canola oil to a dutch oven, or other large oven-safe pot, and heat on the stove over medium-high heat. Once the oil is hot, nearly smoking, add the lamb shanks. Brown the lamb shanks in the oil over med-high heat for about 2 minutes per side until all sides have a nice caramelized brown crust. Remove the lamb shanks and set aside. Once the shanks have cooled, place in the refrigerator until needed.

Reduce the heat to medium. Add the diced onion, carrots, celery, and fennel to the pot. Sweat the veggies over medium heat, stirring occasionally, for about 10-15 minutes or until the veggies are soft and the onion is translucent.

Add the bay leaves, basil, oregano, thyme, minced rosemary, garlic, and dried great northern beans to the pot. Stir to combine. Allow the herbs and beans to saute in the oil for 3-4 minutes, stirring occasionally.

Add the red wine to deglaze the pot, scraping up any browned bits that may still exist on the bottom of the pot from browning the shanks. Add the smoked ham hock, fire-roasted tomatoes and chicken stock to the pot. Season with a pinch of kosher salt and freshly cracked black pepper. Stir.

Raise the heat to high. Bring the beans to a boil, stirring occasionally. Once the beans have reached a boil, cover the pot with a lid and place directly into a preheated 350 degree oven. Allow the beans to cook in the over for about 1 1/2 - 2 hours or until nearly tender (they will cook longer so they don't need to be completely tender, just not crunchy). After 1 1/2 hours remove the beans from the oven, stir and taste for doneness and seasoning. (The beans can be cooked to this slightly underdone stage 1 day in advance. Just allow the beans to cool properly and refrigerate until 1/2 hour before needed.)

If the beans are nearly tender adjust the seasonings as necessary (making sure not to over-salt the dish, the liquid will continue to reduce). Add the browned lamb shanks and whole sprigs of rosemary to the pot. On the stove, bring the ingredients in the pot back up to a boil. Once at a boil cover and place back into a preheated 350 degree oven. Allow the shanks and beans to braise for another 2 hours at 350 degrees or until fork tender. Remove from oven and taste beans for seasoning levels. Adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Remove the rosemary sprigs before serving. Serve hot and garnish with a healthy dose of our version of gremolata. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Amanda Had a Little Lamb...
http://www.whatwereeating.com/recipes/amanda-had-a-little-lamb/

Amanda's Version o' Gremolata

1/4 cup finely chopped fresh flat-leaf parsley
1/8 cup capers, finely chopped
zest from 2 lemons, minced
1 garlic clove, minced
freshly cracked black pepper

Add first 4 ingredients into a bowl. Stir to combine thoroughly. Season to taste with freshly cracked black pepper. Goes great on anything, especially lamb shanks and osso buco. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Amanda Had a Little Lamb...
http://www.whatwereeating.com/recipes/amanda-had-a-little-lamb/