Pot-Roasted Lamb Shanks With Cannellini Beans

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1 1/2 cups dried cannellini beans, soaked overnight and drained

1 bay leaf

4 meaty lamb shanks

Salt and freshly ground black pepper

4 large garlic cloves, unpeeled

3 cups chicken stock

1 teaspoon sherry vinegar

1 teaspoon chopped thyme

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