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This hearty one-pot dinner combines dried navy beans and beef shanks, which cook at the same rate. Pomegranate molasses adds a bright, tangy, slightly fruity finish that perks up the other flavors. Look for it in bottles in the international section of the supermarket or in Middle Eastern grocery stores. If you can't find pomegranate molasses, stir 1 tablespoon lemon juice into the stew at the end and serve with lemon wedges.
Servings
Don't soak the dried white beans. If soaked before cooking, they will cook more quickly than the beef shanks and will wind up soft and overdone. Also, don't forget to drain the tomatoes before use, otherwise their juice will thin the stew.
25 minutes active
tablespoons extra-virgin olive oil, plus more to serve
large yellow onion, chopped
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