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Lamb Shank and White Bean Stew

Another from the master, Clifford A. Wright. This one is astonishingly good but, due to the bean content, can lead to excessive flatulence. Also, it's not a bad idea to halve the recipe if you are cooking for four or less.

Ingredients 1 stick unsalted butter 5 lbs lamb shanks 2 medium sized onions - chopped 8 garlic cloves - finely chopped 1 quart water, chicken broth mix 2 tablespoons tomato paste 5 cups crushed tomatoes 4 cups white beans (navy will do) soaked overnight 2 tablespoons paprika .5 tablespoon cayenne pepper salt and pepper to taste 4 Anaheim peppers seeded and cut into rings minced parsley leaves Instructions Melt the butter over a medium high heat in a large stewpot and brown the lamb on all sides. Remove lamb and add the onions an cook until soft, 8 to ten minutes. Add the garlic and cook until aromatic, about two minutes. Add the water and return the lamb shanks to the pot. Bring to a boil then reduce heat to medium low and simmer for one and a half hours. Add tomato paste, tomatoes, beans, paprika and cayenne. Season with salt and pepper and bring to a boil. Reduce head to very low, cover and cook until the beans are done and the meat falls off the bone, about 4.5 hours. An hour before finishing, add the Anaheim peppers. Sprinkle individual bowls with parsley.

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