This comforting and deliciously seasoned casserole of fork-tender lamb shanks and savory pinto beans is the perfect meal to take the chill off a cold blustery day.

Lamb Shanks with Beans

2 cups dry pinto beans
8 cups water
1 onion
3 whole cloves
1 bay leaf
8 garlic cloves
1 tablespoon salt
3 tablespoons butter
3 tablespoons oil
3 pounds lamb, cubed
3 garlic cloves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rosemary
1 1/4 cups beef broth
1 1/4 cups red wine
2 onions, sliced
3 tablespoons vegetable oil
6 strips of bacon
1/2 cup dry bread crumbs
3 tablespoons butter

1. Sort dry pinto beans and soak covered in water overnight, changing the water once. Drain. In a kettle, combine the beans with water, onion, stuck with whole cloves, bay leaf, garlic cloves, and salt. Boil for 5 minutes, then reduce the heat, and simmer, covered, for 25 to 30 minutes, or until the beans are just tender.
2. In a skillet, heat butter and oil over medium-high heat. Brown cubed lamb and garlic cloves. Add salt, pepper, rosemary, beef broth, and red wine. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 60 minutes.
3. In another skillet, cook sliced onions in oil until lightly browned.
4. Drain the beans, reserving the cooking liquid. Place half the beans in a baking casserole dish, top with the onions, and the lamb. Top with the remaining beans. Pour the cooking liquid over all and add enough of the bean cooking liquid to just cover. Top the casserole with strips of bacon. Cook, uncovered, in a 350°F (175°C) oven for 60 minutes.
5. Sprinkle with dry bread crumbs. Dot with butter and bake, uncovered, for 20 to 25 minutes, or until the bread crumbs are golden.

Makes 6 servings.