Ingredients

Serves 4

　　

For lamb shanks

4 lamb shanks (about 1 pound each)

　　2 tablespoons olive oil

　　1 medium onion, chopped coarse

　　1 medium carrot, chopped coarse

　　1 celery rib, chopped coarse

　　8 garlic cloves, chopped coarse

　　3 1/2 cups Bordeaux or other full-bodied red wine

　　4 cups chicken broth

　　1 tablespoon tomato paste

　　2 fresh thyme sprigs

　　

For gremolata

3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)

　　1 teaspoon freshly grated lemon zest (about 1 lemon)

　　3 garlic cloves, minced

　　

For beans

2 tablespoons extra-virgin olive oil

　　2 small onions, chopped fine

　　2 small carrots, chopped fine

　　2 celery ribs, chopped fine

　　3 garlic cloves, minced

　　2 cups cooked white beans (preferably Great Northern or navy)

　　2 to 2 1/2 cups chicken broth

　　2 tablespoons unsalted butter

　　1 bay leaf

　　1 tablespoon unsalted butter

　　3 fresh tarragon sprigs

　　

Make lamb shanks:

Step 1

Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.

　　

Make the gremolata while lamb is cooking:

Step 2

In a small bowl stir together gremolata ingredients.

　　

Make beans while lamb is cooking:

Step 3

In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.

　　

Step 4

Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.

　　

Step 5

Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.