White Bean Soup with Lamb and Rosemary

3 tbsp olive oil
2 lbs lamb shanks (2 pieces)
4 tsp kosher salt
2 medium onions, Diced
6 garlic cloves, minced
3 carrots, cut in rounds or half moons
3 stalks celery, diced
1 ts ground coriander
1 tbsp chopped rosemary
1/4 cup white wine
4 cups chicken broth
2 15 ox cans whie navy beans, drained
lemon zest
black pepper

Serve with toasted garlic french bread/

1. In a 6 qt dutch oven heat 2 tbsp olive oil over med-high heat. Season lambs with 1 tsp salt and cook in oil, turning occasionally until browned on all sides. Transfer to a plate.

2. Add remaining 1 tbsp olive oil, onion, garlic , carrots and celery to the Dutch owen. Cook until vegetables begin to soften, about 2 min. then add coriander, rosemary and wine. Cook until liquid is almost absorbed, about 3 min.

3. Regurn shanks to the pot with the broth, 4 cups water and 3 tsp kosher salt, Bring to a boil, then reduce to a lowe simmer. Cook, covered until lamb is very tender, about 2 hr. (For a slow cooker, follow step but transfer ingredients to the slow cooker, the cook on high for 4 hr.)

4. Remove shanks and let cook. Discard bones and fat, then shred meat. Return meat to the soup along with the beans; heat throught. Serve topped with a mixture of the lemon zest, pepper and fresh rosemary.

Serving Size: 10 cups

Number of Servings: 9

Recipe submitted by SparkPeople user DAGGIE50.