Heat oil in a 5-quart nonaluminum pot or Dutch oven over medium-high heat. Add shanks in batches and brown on all sides, about 10 minutes. Remove to a plate.
Add onion to pot and cook 5 minutes, stirring often, until softened. Return shanks to pot.
Add tomatoes, rosemary and garlic. In a small bowl, mix flour with 1 cup broth until well blended. Stir into pot with remaining broth. Cover and simmer 60 30 minutes or until meat is tender.
Add beans to pot. Cover and simmer 15 minutes or until hot.
Cal 739 Pro 59 Car 30 Fiber 0
Fat 41 (saturated fat) 41 Chol 182
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Campbell's
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