4      Lamb Shanks
1      Medium Carrot
1      Medium Yellow Onion
1      Leek
4      Roma Tomatoes
Zest of 1 Orange
1      Cloves Garlic
1      Small bunch Thyme
1      Small bunch parsley
375 ml  Syrah or other red wine
2      Cups veal or lamb stock
Salt and pepper to taste

1      Cup white beans, such as cannelini, soaked overnight in cold water.
1      Small bunch Rosemary
6      Cloves garlic, whole
Salt to taste

Season lamb well with salt and pepper. In a hot pan with 2 tbs. oil, sear on all sides until brown all over (10-15 minutes). Remove and place in a small roasting pan. Add all veggies and orange zest in the same pan you were using for the searing process. Sautée veggies 3-5 minutes. Add mixture to lamb shanks and then the red wine. Bring to a boil and add just enough veal stock to almost cover shanks. Bring to a boil again. Cover pan with aluminum pan and place in a 325 oven for 4 – 6 hours until lamb falls off the bone easily. Remove foil and bake for an additional 15 minutes until the jus is reduced to a syrup-like consistency

Cover soaked beans with fresh water by 3 inches. (About 1 qt. of water). Add garlic and rosemary and bring to a boil. After the water reaches a boiling point, turn down to a simmer and cook for 90 minutes. Add salt to taste, and cook beans until they are very tender. Remove garlic and rosemary. Serve as they are, or you may purée the beans for a creamier mouth feel.