Ingredients

• Olive oil
• 2 large lamb foreshanks
• 4 cups pinto beans, canned or partially cooked
• 4 cups white beans, canned or partially cooked
• 4 cups chicken stock
• 1/2 cup tea, such as Big Earl's Hillbilly Tea
• 2 tablespoons salt
• 1 teaspoon ground black pepper
• 4 cloves garlic, minced
• 4 Roma tomatoes, diced

Instructions

1. Preheat your oven to 350 degrees F.
2. Heat some olive oil over medium-high heat in a large skillet. Sear the lamb shanks until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and set aside. Stir together the beans, stock, tea, salt, pepper, garlic and tomatoes in a casserole dish. Lay the lamb shanks on top and sink them down into the beans until two-thirds submerged.
3. Braise, uncovered, until the lamb is falling off the bone, 4 hours. Serve family-style with some corn pone or crusty bread!