Here, the earthiness of the beans and the brightness of the tomatoes add dimension to the lamb.
Cook Time: 2 hours 30 minutes
1 pound dried white beans
4 cloves garlic, crushed
1 cup cored and chopped tomatoes
1 bay leaf
1 tablespoon minced fresh sage
4 lamb shanks, 3/4 to 1 pound each
Salt and ground black pepper
1 cup chicken, beef or vegetable
stock, or water
Minced parsley, for garnish
Place beans in a deep pot with water to cover. Bring to a boil; skim foam.
Reduce heat to a simmer, then add garlic, tomatoes, bay leaf and a third of the
sage. When beans are tender (about an hour), turn off heat.
Meanwhile, heat oven to 350. Rub lamb shanks with a third of the sage plus
salt and pepper, and place them in a roasting pan. Pour stock or water around
them and cover tightly with aluminum foil. Bake until shanks are tender, 1 1/2 to
Remove shanks to a plate, spoon off fat from pan juices, and pour remaining
liquid into still-warm beans. (Do not wash roasting pan.) Simmer beans until
most of the liquid is absorbed, 10 to 15 minutes; beans should be quite soft.
Check seasoning, then spoon beans into roasting pan. Nestle lamb shanks
among them, sprinkle with remaining sage, and return pan to oven, uncovered,
until hot, about 15 minutes. Garnish and serve.