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Ingredients

• 3/4 cup dried Great Northern beans
• 3 1/4 cups water, divided
• 3 pounds lamb shanks (about 2 large shanks)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons olive oil, divided
• 1/2 cup sliced shallots
• 6 garlic cloves, sliced
• 1 cup dry red wine
• 1/4 cup sun-dried tomato sprinkles
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 1 (14 1/4-ounce) can low-salt beef broth
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 cups hot cooked medium egg noodles (about 4 cups uncooked pasta)

Description

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