4-hr Lamb with Provencal Style White Beans - Adapted from Ina Graten

We wanted to try this recipe but a leg of lamb is way too big so we decided to use lamb shanks.  Coat the shanks with flour and salt and pepper to taste.  Brown them in 1/4C olive oil and remove.  To the hot oil add 1T rosemary leaves, 1T dry thyme leaves, 3 bay leaves, and 6 cloves of garlic.  Saute until the herbs are fragrant then return the lamb to the pot and add enough dry white wine to cover them about 1/2.  Cover the pot and place in a 300 degree oven for 4 hrs.  Periodically check the lamb and add wine as necessary.
For the beans...if you decide to use dry great northern beans, soak 1C ofthem overnight in water.  Place 1/4C each of diced onion, celery and carrot in a pan with 1/4C olive oil.  Saute the vegetable until tender and then add the beans and 1/4 C of dry white wine.  Cover and simmer until the beans are tender.  If you use canned beans, you don't need to soak them.
When the lamb is falling off the bone, remove to a platter and serve with the beans and the cooking sauce on the side.  This is a wonderful easy dish served with a dry red wine.