Recipe - James Beards Lamb Shanks With Beans

2 cup Dried beans
3 lg Onions
3 Cloves
1 Bay leaf
11 Garlic cloves
1 tablespoon Salt
One fourth cup Unsalted butter
6 tablespoon Olive oil
6 Lamb shanks, meaty
One fourth teaspoon Rosemary, crumbled
1 One fourth cup Beef broth
1 One fourth cup Dry red wine
6 sl Bacon, lean
One half cup Dry bread crumbs

Pinto beans, Great Northerns, or pea beans can be used. Pick over the
beans, and soak them in water to cover by 2 inches overnight, changing
water at least one time. Drain. In a kettle, combine the beans with water
to cover by 1inch and add one of the onions, stuck with the cloves, the
bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and
then simmer it, covered, for 2530 minutes, or until the beans are just
tender. Stud lamb shanks with slivers of garlic and rub them down with
crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp
butter and 3 Tbsp oil over modhigh heat. Brown the lamb shanks and season
them with salt and pepper. Add the rosemary, broth, wine, and bring liquid
to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet,
cook the remaining 2 onions, cut or sliced up thin, in the remaining 3 Tbsp oil,
until they are lightly browned. Cook them, covered, until they are
softened and season them with salt and pepper. Drain the beans, reserving
the cooking liquid. Put half the beans in an 8qt. casserole, top them with
the onions and the remaining 3 cloves of garlic, chopped fine. Transfer the
shanks to the casserole and top them with the remaining beans. Pour the
lamb braising liquid over all and add enough of the bean cooking liquid to
just cover. Top the casserole with the bacon strips. Cook it, uncovered, in
the middle of a preheated 350f oven for 60 minutes. Sprinkle the top of the
mixture with bread crumbs. Dot with the remaining butter, cut into bits.
Bake the mixture, uncovered, for 2025 minutes or until the bread crumbs
are golden. a 1970 Gourmet Mag. favorite.