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Great Northern Beans with Lamb Shank | Great Northern Beans with Lamb Shank Recipes | Great Northern Beans with Lamb Shank Recipe

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Great Northern Beans with Lamb Shank

1 pound Great Northern white beans

2 beef bouillon cubes

1 teaspoon dried thyme leaves

2 bay leaves

1 clove garlic, peeled

1/3 pound Jimmy Dean hot sausage

4 to 6 lamb shanks (about 4 pounds)

1/4 cup butter or margarine

1 large onion, sliced

2 teaspoon chopped parsley

1 can (2 pound 3 ounce) tomatoes, undrained

3 teaspoon salt

1/2 teaspoon black pepper

8 small potatoes, pared (1 1/2 pound)

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Day before serving: wash and drain beans. In large, 8 quart kettle, bring 6 cups water to boiling with bouillon cubes, thyme leaves, bay leaves, and garlic. Pierce sausage with fork. Add beans and sausage to kettle. Simmer, covered 1 1/2 hours. Meanwhile, wipe lamb shanks with damp paper towels. In hot butter in large, 12 inch skillet, sautÈ onion and parsley, 2 minutes. Add lamb shanks, and brown, turning on all sides, about 25 minutes. Add tomatoes to skillet, and simmer, covered 1 hour. Add lamb shanks and tomato mixture to beans; sprinkle with salt and pepper. Cover, and refrigerate overnight. Next day: preheat oven to 375 degrees. Arrange potatoes over beans. Bake lamb shanks and beans, uncovered, 1 1/2 hours or until potatoes are cooked and lamb shanks are tender. To serve: turn into large serving dish; sprinkle with chopped parsley. Makes 8 servings.

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