2 large Lamb shanks, each cut in half by your butcher
1 Tbl Curt's Cooking Spice
1 Tbl Oilerie Garlic evoo
1 Tbl Oilerie Rosemary evoo
1 medium onion, chopped
5 medium carrots, peeled and chopped
2 Tbl minced garlic
1 tsp dried thyme
1/2 C roasted red bell pepper, coarsley chopped
1 (28 ounce) can diced tomatoes
3 (15 ounce) cans Cannellini beans, drained and rinsed
1 (15 ounce) can tomato sauce
1 C rich chicken stock
1/2 C dry red wine
2 tsp Herbs de Provence
1 or 2 tsp Curt's Cooking Spice
3 Tbl fresh basil, chopped
2 C bread crumbs
1 C shredded Italian cheese blend
1/4 C Oilerie Garlic evoo

Prepare your grill with a non stick spray and pre heat the grill to high. Season the lamb shanks very well with Curt's Cooking Spice. When the grill is very hot, place the lamb shanks directly over heat. Close grill and grill the shanks agressively for 7 to 10 minutes to develop a char. Turn shanks and repeat. Remove well charred shanks to a plate and set aside.

Preheat your oven to 275 degrees.

On your stove top pre-heat a large Dutch oven over medium high heat. Add both the Garlic and the Rosemary olive oils. When oil is shimmering add the onions, carrots, garlic and thyme. Saute the vegetables until the onions just begin to brown. Add the roasted red bell pepper and cook for another 5 minutes. You want the heat high enough so that the vegetables do not stew in their own juices. Reduce the heat to medium and add the diced tomatoes along with their juice, the Cannellini beans, tomato sauce, chicken stock, red wine, Herbs de Provence and 1 tsp of Curt's Cooking Spice. Stir well to combine and adjust seasoning. You want a rich, well seasoned taste. Poke the 4 nicely charred lamb shanks into the bean mixture to cover. Scatter the basil over the top. Cover the pot and bake for 4 hours. In a large bowl mix the bread crumbs, cheese and garlic olive oil with your hands until mixture is well combined. Remove the pot from the oven, sprinkle the bread crumb mixture evenly over the beans, return the pot uncovered to the oven and bake for an additional 45 minutes. To serve place 1 piece of lamb shank in a bowl and then spoon the bean & vegetable mixture around the lamb shank. Make sure everyone gets some of the "crust". Serve with french bread. Serves 4.

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