For beans

2 tablespoons extra-virgin olive oil

4small onions, chopped fine

4 small carrots, chopped fine

4 celery ribs, chopped fine

3 garlic cloves, minced

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

4 to 4 1/2 cups chicken broth

2 tablespoons unsalted butter

1 bay leaf

1 tablespoon unsalted butter

3 fresh tarragon sprigs

Make 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 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:

In a small bowl stir together gremolata ingredients.

Make beans while lamb is cooking:

NOTE: Do not salt beans until they're done cooking. Adding salt before then

toughens the skin.

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. Bake at 250 degrees for

about two hours or until tender. 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, 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.

Sprinkle lamb shanks with remaining gremolata and serve with beans and

sauce.

Serves 4.

I have used this recipe for years and it came from the old NEW YORK Times

cookbook.