Lots of work and not much taste to this soup.
I used shanks at the butchers direction. I followed the directions and found this recipe to be too salty. I would not add any salt at all. Also I found that I ended up with 1/2 bag of northern beans, 1 leek bottom, and cups of stock left over. So I would double the vegetables and not the meat in order to cut down the saltiness and use up all the ingredients. I did like the recipe though.
Labor intensive, but delicious. Needed a litlle smoked paprika to pop the flavor, I used the leftover christmas ham bone. I also put the carrots and celery in with the beans, and simmered them for the hour, and then just added the leeks to the beans and let them soften, I skipped the saute of onion, garlic and leeks, because it was too late, and I was tired. This dish was still amazing. Served it with salad for a tasty meal.
I've made a similar recipe over the years and found a few additional spices, called for in this one, added a nice touch. It is lengthy to prepare and one must have the patience for it. Served with a "Bisquick" type warm biscuit with butter, this dish is phenomenal!