Ingredients

• 4 lamb shanks
• 10 tablespoons lite olive oil
• 12 cloves garlic, peeled
• 1/2 lb mushroom, button sized
• 3/4 cup chicken broth
• 1/2 cup Burgundy wine
• 1 cup navy beans, cooked with garlic below
• 4 cloves garlic (use canned and bring to a boil with the garlic)
• salt
• pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup vinegar

Instructions

1. Brown the shanks in a Dutch oven in 2 tbsp oil, remove shanks.

2. Add 4 cloves of garlic and the mushrooms, brown well.

3. Return shanks to the pot, add wine and the broth.

4. Cook covered, in a 350F oven for about 2 hours (add more broth if needed) until the meat falls off the bone.

5. Meanwhile prepare your beans, if starting from scratch boil the beans with 4 cloves of garlic until they are tender, if using canned bring them to a boil with the garlic and let them steep.

6. Remove the garlic from the beans.

7. Remove bones from the shanks.

8. Add beans to the meat and heat through.

9. Meanwhile prepare the sauce combining 4 cloves of minced garlic,salad oil, parsley and vineger, You may warm the sauce or have it at room temp.

10. Serve the sauce on the side.