1 lb. dried baby Lima beans
1 1/2 lbs. lamb shanks
1 clove garlic, minced
4 c. chicken broth
4 c. water
1 c. dried carrots
3/4 c. minced onion
1/2 stalk minced celery
2 tbsp. butter

Soak beans overnight in cold water to cover. Brown lamb shanks in butter in heavy saucepan. Pour off fat and add remaining ingredients. Season with salt and pepper. Bring to a boil, reduce heat and simmer 2 hours. Remove lamb shanks, take meat off bone, cube it and return to soup.