Lamb Shank & Bean Casserole
 
 1 pound of Great Northern Beans
 2 beef bouillon cubes
 1 teaspoon of dried thyme leaves
 2 bay leaves
 1 clove garlic, peeled
 1/3 pound of hot sausage
 4 to 6 lamb shanks (about 4 lbs.)
 1/4 cup of butter or margarine
 1 large onion, sliced
 2 tablespoons of chopped parsley
 One 2 pound 3 ounce can of tomatoes, undrained
 3 teaspoons of salt
 1/2 teaspoon of black pepper
 8 small potatoes, pared (1 1/2 lb.)

Day before serving: wash and drain beans. In large, 8 quart kettle, bring 6 cups water to boiling with bouillon cubes, thyme leaves, bay leaves, and garlic. Pierce sausage with fork. Add beans and sausage to kettle. Simmer, covered 1 1/2 hours. Meanwhile, wipe lamb shanks with damp paper towels. In hot butter in large, 12 inch skillet, sauté onion and parsley, 2 minutes. Add lamb shanks, and brown, turning on all sides, about 25 minutes. Add tomatoes to skillet, and simmer, covered 1 hour. Add lamb shanks and tomato mixture to beans; sprinkle with salt and pepper. Cover, and refrigerate overnight. Next day: preheat oven to 375ºF. Arrange potatoes over beans. Bake lamb shanks and beans, uncovered, 1 1/2 hours or until potatoes are cooked and lamb shanks are tender. To serve: turn into large serving dish; sprinkle with chopped parsley. Makes 8 servings.