LAMB SHANKS WITH CANNELLINI BEANS

Steps:

• Heat 1 tablespoon of oil in a heavy Dutch oven. Add leeks and carrots and cook for a minute or two. Add beans, water, bay leaves, and lamb shanks. Cover and place in Sun Oven for approx. 3 hours. Remove lamb shanks. Drain beans (reserve liquid for future use). Return beans to pot, season with remaining tablespoon oil, balsamic vinegar, chopped rosemary, salt and pepper. Remove meat from bones and serve with beans. A side of dark greens, steamed, and sauteed with garlic and olive oil will complete your meal. Do not be tempted to throw away the cooking liquid. It can be used to make the best Pasta e Fagioli (pasta and bean soup) you've ever tasted.