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Lamb Shanks with Arugula & Cannellini Beans

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.