Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram

Name: Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram
Yield: Serves 6
Ingredients: 1 , bay leaf; 1/2 pound, dried small white beans (such as Cannellini), soaked until rehydrated, overnight or at least 4 hours; 4 cloves, garlic (left whole); 7 cups, water; 1 1/2 teaspoons, table salt; 6 , lamb shanks, 3/4 to 1 pound each, trimmed of excess fat and fell (thin, white papery covering), see illustration; , Table salt; 1 tablespoon, canola oil; 2 , medium onions, sliced thick; 3 , medium carrots, peeled and cut crosswise into 2-inch pieces; 2 medium ribs, celery, cut crosswise into 2-inch pieces; 4 medium cloves, garlic, minced; 2 tablespoons, tomato paste; 3 teaspoons, fresh marjoram leaves, minced, or 1 1/2 teaspoons dried marjoram; 3 cups, low-sodium chicken broth; 2 cups, dry white wine; 3 ounces, Swiss chard, cleaned, stemmed, and chopped coarsely; , Ground black pepper

Main Courses
Lamb

Appears in Cook's Illustrated January/February 1995

For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

SERVES 6

TIME 3¾ hours, plus 4 hours soaking

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