Braised Lamb Shanks and Baked Beans with Molasses 
 | RICARDO

Ingredients

• 2 cups (500 ml) dry white beans or navy beans
• Water, for soaking
• 6 lamb shanks
• 2 tablespoons (30 ml) olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 can 19 oz (540 ml) diced tomatoes
• 2 cups (500 ml) chicken broth
• 1 bottle 341 ml local beer
• 1/2 cup (125 ml) molasses
• 1 piece 5.5 oz (150 g) streaky salt pork, cut into large cubes
• 2 bay leaves
• 2 stalks celery, diced
• 3 carrots, peeled and diced
• Salt and pepper