Serves 8

Ingredients

8 lamb shanks, about 12 oz.-14 oz. each
1 lb. black beans
2 lbs. wood-smoked bacon, chopped into 1-1/2-inch pieces
2 lbs. onions, peeled
4 lbs. tomatoes, peeled and seeded
1 - 7-oz. can chile chipotle adobado (can be bought at most markets)
2 bunches fresh garlic (about 8-12 cloves each)
1 Tbsp. salt
2 Tbsp. oil (optional), to start cooking bacon
4 quarts water, to cook beans

Directions

1. Bring the 4 quarts of water to a boil in a 12- to 15-quart covered pot (large enough to accommodate all the ingredients).  Clean and wash the beans put them into the boiling water.  Add the 2 garlic bunches (whole bulbs containing whole cloves).  Cover and simmer at a medium heat for 30 minutes.  Remove pot from heat and empty contents (both water and partially cooked beans) into a large bowl and set aside.

2. Wipe the remaining water from the pot and use the pot to cook the bacon, for about three to four minutes, until it is crisp.  Remove from pan and set aside.

3. Brown the lamb shanks and remove them.  Brown the onions, cooking them until they are translucent.  Add the tomatoes and cook for 2 to 3 minutes.

4. Add cilantro and chili chipotle (half a can of chili chipotle for a medium-hot version, or the whole can for a spicy one).  Add the bacon, the lamb shanks, and the partially cooked beans (in their water).

5. Let ingredients boil for at least 10 minutes.  Reduce heat and cover pan.  Let everything simmer for approximately an hour (up to an hour and 20 minutes), stirring occasionally.

6. When the beans and the lamb shanks are done, add salt that has been diluted in a small amount of water.

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