1 lb. white beans (Great Northern)
2 beef bouillon cubes
1 tsp. dried thyme leaves
2 bay leaves
1 clove garlic, peeled
1/3 lb. hot sausage
4 to 6 lamb shanks (about 4 lbs.)
1/4 c. butter
1 lg. onion, sliced
2 tbsp. chopped parsley
1 can (2 lbs. 3 oz.) tomatoes, undrained
3 tsp. salt
1/2 tsp. black pepper
8 sm. 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, saute 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 375 degrees. 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.