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Ingredients

• 6 (3/4-pound) lamb shanks, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups finely chopped carrot
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup dry red wine
• 1/2 cup beef broth
• 1 1/2 teaspoons dried rosemary
• 2 (14.5-ounce) cans diced tomatoes
• 2 bay leaves
• 1 cup dried cannellini beans or other white beans
• 4 bacon slices
• 4 garlic cloves, sliced
• Rosemary sprigs (optional)

Description

Cooking The Beans And Lamb At The Same Time Frees You To Work On Other Recipes In The Menu. We Loved The Use Of Dry Beans, But For A Quicker Approach, Substitute Drained Canned Beans. Just Stir Them In Along With The Bacon.

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