Braised Lamb Shanks with White Beans

My co-worker gave me this recipe...looks awesome.

Braised Lamb Shanks with White Beans

Recipe courtesy Gourmet Magazine
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
Gremolata:
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
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
1 tablespoon chopped tarragon leaves
To make the lamb shanks: 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 saute 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.
To make the Gremolata while lamb is cooking: In a small bowl stir together
gremolata ingredients.
To make the Beans while lamb is cooking: 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.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain
braising liquid through a sieve into a saucepan, discarding solids. Boil sauce,
stirring occasionally, until thickened slightly. Pour sauce into a bowl and season
with salt and freshly ground black pepper. Stir in the butter and tarragon.
Sprinkle lamb shanks with remaining gremolata and serve with beans and
sauce.

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