1. Soak the Beans
Place the dry beans in a large pot and cover them with water. Bring the water to a boil, then turn off the heat. Let the beans soak for about 2 hours. After soaking, drain the beans and set them aside.
2. Cook the Meat
In another large pot, place the lamb or beef shank and cover with 2 liters of water. Add the Herbes de Provence or Italian seasoning.
Bring to a boil over medium-high heat, then reduce the heat to low. Cover partially and let the meat simmer for about 1 hour to create a flavorful broth.
3. Sauté the Onion and Garlic
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5–6 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
4. Add Beans and Vegetables
After the meat has simmered for about an hour, add the soaked beans, sautéed onions and garlic, celery, and carrots into the meat broth.
5. Simmer the Soup
Let the soup simmer uncovered for about 40–45 minutes, or until the beans and vegetables are tender.
Once the meat becomes soft and easily separates from the bone, remove the bones from the pot. Shred the meat and return it to the soup, discarding the bones.
6. Season and Serve
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