When we were in Napa last month (goodness, was it only last month?) I bought several packages of dried beans from Rancho Gordo. The beans keep staring at me from the pantry... then this week my butcher had the most lovely-looking lamb shanks... so this recipe was hatched in my little brain.My butcher, at New Seasons Market, carries lamb from the Umpqua Valley Lamb ranch in Riddle, Oregon. (Pronounced Um-kwah, by the way... that pis virtually silent.) The sheep are pasture-raised and antibiotic-free.
You will need a heavy Dutch oven type dish, with a heavy lid, that can go from stovetop to oven. I used my 5-quart Le Creuset French Oven. (And, yes, it is blue.) Until my next update, I remain, your "I'm gonna hafta to run 300 miles in the morning" correspondent.