Tuscan White Beans
1 lb. dried white beans,rinsed and picked over
6 cups water
1 fresh rosemary sprig
salt and pepper , to taste
Place the beans in a bowl of water and let soak over night. Drain soaked beans and add to a slow cooker. Pour in the water and toss in the rosemary sprig. Place slow cooker on low and cook for about 8 hours or until beans are tender. Salt and pepper, to taste. Drain and set drained beans aside.
Braised Lamb Shanks
1 onion, diced
1 carrot, peeled and cut into large dice
4 garlic cloves, chopped
1- 3-inch rosemary sprig
4 lamb shanks
salt and pepper, to taste
1 cup beef broth
1 cup dry red wine
2 tablespoons tomato paste
Pat dry the lamb shanks and trim where needed. Salt and pepper the shanks. In a large saute pan, add a small amount of olive oil. Heat the pan on high and sear all sides of the lamb shanks. Remove to platter and set aside.
Scatter the vegetables, chopped garlic, and rosemary in the bottom of a large slow cooker. Arrange the shanks on top of the vegetables.
Stir together the broth,red wine, and tomato paste. Pour over the top of the shanks. Cover and cook on low for about 8 hours or until meat is tender and coming away from the bone.
Remove the shanks to a platter and cover.
Skim the fat from the surface of the liquid in the slow cooker. Turn the heat to high and stir in the drained beans. Heat until beans are heated through.
1/4 cup chopped fresh parsley
2 cloves garlic , minced
zest from 1 lemon.
Chop together the parsley and garlic. Stir in the zest. Stir in half the mixture into the bean mixture.
Place bean mixture on top of shanks and sprinkle the remaining gremolata over the top of the shanks and beans.