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1.Preheat oven to 325F.
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Season the lamb with salt and pepper.
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2.Heat 3 tablespoons oil in a pot over medium-high heat.
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Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
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3.Add the tomato paste and cook 1 to 2 minutes.
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Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
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4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil.
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Lower the heat to medium and add the broths.
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Leave over medium heat while you brown the lamb shanks.
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5.Pour the remaining 1/4 cup of olive oil into a saute pan.
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Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
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6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top.
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Cover with aluminum foil and cook in the preheated oven for 1 hour.
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Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
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7.Remove the shanks from the braising liquid and strain the liquid.
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Skim any fat that rises to the surface, then use the liquid as a sauce.
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Serve in shallow bowls atop White Bean Puree.
