Place beans in a large, heavy-duty pot with enough water to cover by 6 inches. Bring to a boil over high heat; simmer for one minute, remove from heat and cover and let sit for 1 to 2 hours. Heat oven to 325 degrees. Drain beans and return to pot with chicken broth, 2 whole cloves of garlic and 1 sprig rosemary. Bring to a boil over medium-high heat. Reduce heat to “low”, partially cover and cook until tender, about 2 hours, stirring occasionally. Add a little water if beans get dry. Add 1 tsp. of salt during the last 15 minutes of cooking. Chop remaining 4 cloves of garlic. Meanwhile season lamb shanks with remaining ½ tsp. salt and pepper; heat 2 tbsp. oil in a large flameproof casserole or oven-safe skillet with high sides. Add shanks and brown on all sides. Remove lamb and set aside. Add onion and chopped garlic to casserole and sauté for 2 minutes. Add wine and bring to a boil, scraping the bottom to remove any browned bits. Add beef broth, lamb shanks and remaining sprig of rosemary. Bring to a boil, cover and place in oven. Cook until meat is fork tender, about 1½ hour. When beans are tender, drain and discard rosemary and garlic. Toss with remaining 1 tbsp. of oil. Serve lamb shanks on bed of white beans.
Ready in 4 hours