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1
Pat lamb shanks dry and season with salt and pepper.
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2
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.
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3
To casserole add onion, carrot, celery, and garlic and saute until onion is softened.
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4
Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups.
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5
Return lamb shanks to casserole and stir in broth, tomato paste, and thyme.
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6
Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours.
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7
Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
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8
In a small bowl stir together gremolata ingredients.
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9
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.
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10
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.
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11
Discard bay leaf and add half of gremolata and salt and pepper to taste.
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12
Transfer lamb shanks to a plate and keep warm, covered with foil.
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13
Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon.
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14
Boil sauce, stirring occasionally, until thickened slightly.
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15
Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
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16
Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.
